Baked eggplant

Chef: Richard Fletcher

Ethnic: Bangladeshi
Main Ingredient: eggplant
Categories: Vegetables
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 2
Prep Time:10 minutes
Cook Time:25 minutes

This is a variation of a Bangladesh recipe. The eggplant is usually fried. I like it broiled. It’s more tasty and healthy that way. The yogurt sauce is great with the eggplant.
 
  • 1 whole  eggplant
  • 1 cup yogurt
  • 1 tablespoon fresh basil
  • 1 dash salt
  • 1 teaspoon black pepper
  • 1/2 medium onion
 

Recipe

Combine yogurt, salt, onion and crushed fresh basil in bowl. Add a dash of olive oil
Pre heat oven to broil
with fork puncture eggplant all around. Place eggplant on cookie sheet. Broil for around 10 to 15 minutes. When eggplant skin begins to get blistery take out of oven and cut into 12 slices. Add 4 slices to baking pan side by side. Spread yogurt mixture over each one. Add fresh basil leaf on top. Add another eggplant on top to all the others. Repeat with the yogurt mixture.
 
 


Nutritional information
Nutrition Facts
Serving Size 1 Baked eggplant
Servings Per Batch 2
Amount Per Serving
Calories160 Calories from Fat 4
% Daily Value *
Total Fat 5g7%
Saturated Fat 3g14%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 16g5%
Sodium 142mg6%
Potassium 935mg27%
Total Carbohydrate 26g9%
Dietary Fiber 11g 44%
Sugars 13g
Protein 8g 16%
Vitamin A 4%
Vitamin C 14%
Calcium 23%
Iron 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.