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Ingredients
US|METRIC
4 SERVINGS
- 3 eggplants (about 500g each, halved, each half cut into 8 wedges)
- 3/4 cup olive oil
- 1 1/4 cups Greek style yoghurt (thick)
- 1 garlic clove (very small, finely chopped)
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp. ground cumin (freshly)
- 2 Tbsp. mint (chopped, plus whole leaves to garnish)
- paprika (to sprinkle)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium45mg2% |
| Potassium1140mg33% |
| Protein7g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber13g52% |
| Sugars12g |
| Vitamin A30% |
| Vitamin C20% |
| 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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