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4 Serves
94 Mins
Peel and slice the eggplant into rounds, sprinkle with salt, and let them sit in a colander for 20 minutes to draw out excess moisture, then pat dry with paper towels.
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IndianVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
151 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
909 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown and tender on both sides, then remove and drain on paper towels.
In a mixing bowl, combine the Greek yogurt with minced garlic, salt, and black pepper, stirring until smooth.
Arrange the fried eggplant slices on a serving dish and top with the prepared yogurt sauce, garnishing with a sprinkle of black pepper before serving.
37
g10
g61
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Algerian23
g24
g37
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Greek