Roasted Eggplant with Buttermilk Sauce, Mint, Basil and Pine Nuts

LITTLE BROKEN
16Ingredients
65Minutes
190Calories

Ingredients

US|METRIC
  • 2 eggplants (halved lengthwise)
  • 1/4 cup extra-virgin olive oil (plus extra for drizzling)
  • 1 1/2 teaspoons thyme leaves
  • 10 fresh basil leaves (minced, minced together with mint)
  • 10 fresh mint leaves (minced)
  • 3 tablespoons pine nuts (toasted)
  • lemon zest
  • ground pepper
  • sea salt
  • 1/4 cup plain yogurt (Greek)
  • 1/4 cup buttermilk
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 3 garlic cloves (pressed)
  • ground pepper
  • sea salt
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    NutritionView More

    190Calories
    Sodium12% DV280mg
    Fat20% DV13g
    Protein8% DV4g
    Carbs6% DV17g
    Fiber28% DV7g
    Calories190Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium280mg12%
    Potassium580mg17%
    Protein4g8%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber7g28%
    Sugars5g10%
    Vitamin A10%
    Vitamin C20%
    Calcium10%
    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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