Turkish · Lunch
Roasted Eggplant Salad (Low-Calorie)
Roasted eggplant is charred until smoky and mashed, then folded with tomato, green pepper, garlic and a light dressing of yogurt, lemon and olive oil. Served cool with parsley over the top, this Turkish salad leans on smoke and acid rather than oil for its richness.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
213Calories
6.3gProtein
12.3gFat
22.1gCarbs
10.1gSugar
8.7gFiber
630mgSodium
4mgChol
2.4gSat Fat
880mgPotassium
85mgCalcium
1.9mgIron
0.1mcgVitamin B12
50mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Preheat the oven to 425°F (220°C) and pierce the whole eggplant a few times with a fork.
2
Roast
Place eggplant directly on foil-lined sheet at 425°F for 30–35 minutes until skin blackens and flesh collapses easily when pressed.
3
Rest
Cool for 10 minutes, split open, and scoop soft flesh into a bowl, discarding the charred skin.
4
Build
Mash eggplant roughly, then fold in tomato, green pepper, garlic, yogurt, oil, lemon juice, salt and pepper until creamy and combined.
5
Plate
Spoon salad onto a plate, scatter parsley over the top and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g eggplant
- 22 small tomato (about 90g)
- 11 green bell pepper (about 35g)
- 2 clove2 clove garlic
- 4 tbsp60g plain Greek yogurt
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
