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Nutrition Facts
Serving Size 250 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 460 mg 19%
Total Carbohydrate 16 g 5%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 8 g
Vitamin A 2% Iron 4%
Vitamin C 10% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Charred Aubergine with Black Olive Yogurt and Smoked Almonds
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 eggplant
2 Tbsp extra virgin olive oil
1 Tsp kosher salt
1 Tsp cracked black pepper
1 small lemon, zested and juice reserved for yogurt sauce
1 cup(s) Greek yogurt
1 Tsp fresh garlic, minced
1 Tbsp fresh mint, minced or chopped finely
1/3 cup(s) kalamata olives, chopped finely
1/3 cup(s) smoked almonds, crushed and coarsely chopped
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Instructions

1
Preheat grill to medium high.
2
Rinse and dry eggplant and trim top and bottom of each. Cut them vertically in approximately 1/4 inch slices. You should get 4-6 slices per eggplant.
3
In a bowl combine eggplant slices, olive oil, salt, pepper and lemon zest. Toss to coat and place on grill. Grill for 4-6 minutes per side or until each slice is nicely charred.
4
Allow eggplant to cool and assemble the yogurt sauce. Combine yogurt, garlic, mint, black olives, and reserved lemon juice together. Season to taste with salt and pepper as needed. *Yogurt sauce can be made a day in advance to allow flavors to meld.
5
Place eggplant on a platter and serve with yogurt dressing and garnish with smoked almonds. Season to taste as needed with salt and pepper.

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