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Iranian Eggplant and Yogurt Spread with Saffron
DAVID LEBOVITZ10Ingredients
75Minutes
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 3/8 lb. eggplants
- 1/4 cup extra virgin olive oil
- 1 medium onion (peeled and thinly sliced)
- 2 cloves garlic (peeled and minced)
- sea salt (or kosher)
- freshly ground black pepper
- 1/2 cup labneh
- 1 pinch saffron threads
- 1 Tbsp. water
- 1/2 cup toasted walnuts (coarsely chopped)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium140mg6% |
| Potassium520mg15% |
| Protein4g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C10% |
| 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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