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Esma ALPER: "One of the best lowcal vegan dish I've made. Simp…" Read More
6Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 eggplants (medium, halved)
- 2 Tbsp. olive oil
- black pepper
- sea salt
- 4 Tbsp. za'atar spice mix
- 1 labneh (serving of raw vegan, or ½ cup soy yoghurt)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium320mg13% |
| Potassium970mg28% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium10% |
| Iron20% |
* 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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Reviews(2)
Link Winter 4 years ago
This recipe was amazing! It's the first time I've ever done a near-East Mediterranean dish. Thankfully I bought some za'atar a while back to try making things like this, and I was able to find the labneh at a local Mediterranean grocery. It really makes a difference, I'll tell you. I actually substituted the Italian parsley the recipe calls for with mint leaves, in keeping with the authenticity, and I'm extremely glad I did. Mint is a perfect garnish and foil for the other flavors present. I should mention that I did use a baking sheet with a veggie roasting rack; I'm not sure how much difference there would be, but it's possible that residual moisture from the eggplant might make them soggy directly on a baking sheet.