Baked Aubergine With Cumin And Yoghurt Sauce

RAMONA'S CUISINE
14Ingredients
70Minutes
260Calories

Ingredients

US|METRIC
  • 1 aubergines
  • 400 grams chickpeas (cooked)
  • 1 pinch chilli flakes
  • 250 grams Greek yoghurt
  • 1 teaspoon cumin powder (shared between sauce, aubergine and chickpeas * use more if want)
  • 1/4 teaspoon turmeric powder
  • 2 cloves garlic (crushed and chopped)
  • 5 cherry tomatoes (halved)
  • 2 tablespoons olive oil (for cooking)
  • 1 tablespoon salt
  • 1 pinch sauce
  • 1/2 lemon (organic small unwaxed, its juice and zest)
  • 5 fresh herbs (springs, see recipe notes)
  • 1/4 teaspoon cayenne pepper (optional)
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    NutritionView More

    260Calories
    Sodium88% DV2100mg
    Fat15% DV10g
    Protein18% DV9g
    Carbs13% DV38g
    Fiber36% DV9g
    Calories260Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium2100mg88%
    Potassium700mg20%
    Protein9g18%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber9g36%
    Sugars7g14%
    Vitamin A15%
    Vitamin C35%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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