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Roasted Eggplant with Buttermilk Sauce, Mint, Basil and Pine Nuts
LITTLE BROKEN16Ingredients
65Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 eggplants (halved lengthwise)
- 1/4 cup extra-virgin olive oil (plus extra for drizzling)
- 1 1/2 tsp. thyme leaves
- 10 fresh basil leaves (minced, minced together with mint)
- 10 fresh mint leaves (minced)
- 3 Tbsp. pine nuts (toasted)
- lemon zest
- sea salt and fresh ground pepper
- sea salt
- 1/4 cup plain yogurt (Greek)
- 1/4 cup buttermilk
- 1 tsp. extra-virgin olive oil
- 1 tsp. fresh lemon juice
- 3 garlic cloves (pressed)
- sea salt and fresh ground pepper
- sea salt
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium280mg12% |
| Potassium580mg17% |
| Protein4g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber7g28% |
| Sugars5g |
| 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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