4 Serves
20 Mins
Slice the aubergine into rounds, brush both sides with olive oil, and season generously with salt and black pepper.
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Vitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
184 mg / 4,700 mgSodium
625 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Preheat a grill pan over medium-high heat. Once hot, grill the aubergine slices for 2 to 3 minutes per side until they are tender and have developed golden-brown char marks.
In a small bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, and fresh herbs until smooth, then season to taste.
Arrange the grilled aubergine on a serving dish, drizzle with the prepared yogurt dressing, and garnish with extra fresh herb leaves.
41
g45
g23
g
Salvadoran
Egyptian