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Add a photoServings: 6
Ingredients
- 2 lrg Oval eggplants (12 ounce each) Salt
- 1/2 c. Oil
- 2 c. Liquid removed yogurt
- 2 x Garlic cloves, crushed Salt Freshly grnd black pepper Minced walnuts, optional (to garnish)
Directions
- Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 min.
- Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant till golden on each side. Drain on paper towels.
- Add in more oil to pan as required. Blend lowfat yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of lowfat yoghurt. Cover and chill. Serve garnished with minced walnuts if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 184 | 87% |
| Total Fat 20.83g | 26% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.47g | |
| Cholesterol 11mg | 4% |
| Sodium 38mg | 2% |
| Potassium 130mg | 4% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.81g | 3% |
| Protein 2.89g | 5% |
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