ethiopian

Ethiopian Spiced Roasted Eggplant with Yogurt Garlic Sauce

Name: Ethiopian Spiced Roasted Eggplant with Yogurt Garlic Sauce
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 375 g eggplant, cut into 1-inch cubes; 31 g olive oil; 258 g plain Greek yogurt (2% milkfat); 7 g garlic, grated; 23 g lemon juice; 188 g tomato, diced; 70 g red onion, thinly sliced; 6 g berbere spice blend; 2 g salt

This roasted dish pairs eggplant, cut into 1-inch cubes with plain Greek yogurt, garlic, grated and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

54 g Carbohydrates

37 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

375g eggplant, cut into 1-inch cubes 94 kcal
31g olive oil 274 kcal
258g plain Greek yogurt (2% milkfat) 188 kcal
7g garlic, grated 10 kcal
23g lemon juice 7 kcal
188g tomato, diced 34 kcal
70g red onion, thinly sliced 28 kcal
6g berbere spice blend 18 kcal
2g salt 0 kcal

Cooking instructions

Heat oven to 425 F. Line a small sheet pan.
eggplantolive oilberbere spice blendsalt
Toss eggplant cubes with olive oil, berbere spice blend, and salt. Roast 22 to 28 minutes, tossing once, until browned and tender.
eggplantplain Greek yogurt (2% milkfat)garliclemon juicesalt
While eggplant roasts, stir yogurt with grated garlic and lemon juice; season with a pinch of salt.
eggplanttomatored onion
Toss warm roasted eggplant with diced tomato and sliced red onion.
eggplantplain Greek yogurt (2% milkfat)
Spread yogurt sauce on a plate and pile eggplant mixture on top. Let sit 5 minutes for flavors to meld.