Baked eggplants
Votes: 5
Time: 48 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 256, total fat 21 G., saturated fats 5 G., proteins 5 G., carbohydrates 14 G., fiber 4 G., cholesterol 5 mg, sodium 157 mg, sugar 5 G.
Calories 256, total fat 21 G., saturated fats 5 G., proteins 5 G., carbohydrates 14 G., fiber 4 G., cholesterol 5 mg, sodium 157 mg, sugar 5 G.
Baked eggplants - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 gr. eggplants, chop coarsely
- 1/2 cup Greek yogurt
- 3 shallots, unpeeled
- 3 cloves garlic, unpeeled
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper
- Walnuts for sprinkling
- Chopped dill
We recommend
Cooking the dish according to the recipe:
- Combine eggplant, shallots and garlic with olive oil and season with salt and pepper.
- Bake in a preheated oven at 200°C for 30 minutes. Add walnuts and bake for another 8 minutes. Cool slightly.
- Peel and chop the shallots and garlic. Add to the eggplants and season with salt and pepper. Dress the dish with yogurt and sprinkle with nuts and dill.
Categories:
recipe / Summer dishes / Healthy eating / Healthy lunches / Healthy dinners / Simple and quick recipes / Quick side dishes / Quick snacks / Quick lunches / Dinner / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Appetizers / Vegetable appetizers / Food Network - recipes
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