Healthy Recipes > Low Cholesterol >
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| Middle Eastern Eggplant Baked with Yogurt & Fresh Mint
3 tablespoons of vegetable oil
2 tablespoons of water
1 large onion, sliced
1 medium eggplant, unpeeled (11/4 pound)
1 cup of low fat plain yogurt
3 tablespoons of chopped fresh mint and or parsley
2 cloves garlic, minced
1/4 teaspoon of salt
freshly ground pepper
Paprika
In a large nonstick skillet, heat 1 teaspoon of the oil and water over medium heat, cook onion, stirring, for 5 minutes or until softened. Remove onion and set aside.
Cut the eggplant into 1/4 inch thick slices. Brush the remaining oil over eggplant slices. In skillet over medium heat, cook eggplant ( in batches) turning once, until tender, about 10 minutes (or arrange in a single layer on baking sheet and bake in 400ºF. oven for 15 minutes or until tender and soft).
In ungreased shallow baking dish, arrange overlapping slices of eggplant alternating with onion.
In a small bowl, stir together yogurt, fresh mint or parsley, garlic, salt and pepper to taste, drizzle over eggplant slices. Sprinkle liberally with paprika. Bake in 350ºF. oven until hot and bubbly, 10 to 15 minutes. Makes 6 servings
Per serving
116 calories
7g fat
2mg cholesterol
121mg sodium
3 g protein
10g carbohydrate |
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