Roasted Eggplant with Yogurt Sauce
104 reviewsGolden oven-roasted eggplant with a quinoa salad and a minty-lemon sauce.
Ingredients
Utensils
Oven, Pot (small), Stovetop
recipe
Step 1
Preheat the oven to 200°C. Cut the eggplants in half, lengthwise, and put them in the oven with a drizzle of olive oil and a sprinkle of salt & pepper. Roast for 35 minutes. Cook the quinoa according to the instructions on the package.
Step 2
Mix the yogurt with a drizzle of olive oil, the juice from half of the lemon, half of the chopped mint, and a little salt & pepper. Mix the rest of the chopped mint, lemon juice, a drizzle of olive oil and salt & pepper into the quinoa.
Step 3
Serve the roasted eggplant, quinoa and salad together on a plate and drizzle with the yogurt sauce. Add some mint leaves to decorate. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 574 cal. |
| Fat | 17 g |
| Carbohydrates | 86 g |
| Protein | 19 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Eggplant with Yogurt Sauce" contains 574 Energy, 17 g of Fat, 86 g of Carbohydrates, 19 g of Protein, 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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