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Eggplant Dip with Yogurt (Borani-e Bademjan)
FOOD527Ingredients
50Minutes
130Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 eggplant (decently sized, just shy of a couple of pounds worth)
- 3 Tbsp. olive oil
- 1 cup yoghurt
- 1/2 lemon (juiced)
- 1 clove garlic (crushed, optional)
- 2 Tbsp. fresh parsley (chopped, optional)
- 2 Tbsp. fresh mint (chopped, optional)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium20mg1% |
| Potassium500mg14% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium6% |
| Iron2% |
* 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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