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egyptian

Fried Eggplant Sandwich with Dukkah and Yogurt

This dish pairs eggplant with plain yogurt, dukkah spice blend and pita bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack
Easy
Balanced Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
79 g Carbohydrates
33 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 75g pita bread 206 kcal
  • 279g eggplant 70 kcal
  • 24g vegetable oil 212 kcal
  • 150g plain yogurt (2%) 92 kcal
  • 16g lemon juice 5 kcal
  • 5g garlic, grated 7 kcal
  • 11g dukkah spice blend 33 kcal
  • 161g tomato, sliced 29 kcal

Cooking instructions

  1. eggplant
    Slice eggplant into 1 cm planks and salt lightly; rest 10 minutes, then pat dry.
  2. eggplantvegetable oil
    Heat vegetable oil in a skillet over medium-high and fry eggplant 2 to 3 minutes per side until browned and tender; drain on paper towels.
  3. plain yogurt (2%)lemon juicegarlic
    Stir yogurt with lemon juice, grated garlic, and a pinch of salt.
  4. pita breadplain yogurt (2%)
    Warm pita and spread with the yogurt sauce.
  5. eggplantdukkah spice blendtomato
    Fill with fried eggplant, tomato slices, and sprinkle with dukkah. Serve immediately.

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