persian

Herb and Eggplant Yogurt Dip with Walnut and Flatbread

Name: Herb and Eggplant Yogurt Dip with Walnut and Flatbread
Yield: 1 serving
Cuisine: persian
Ingredients: 260 g eggplant, peeled in stripes and cubed; 200 g plain Greek yogurt, 2%; 22 g walnuts, chopped; 15 g olive oil; 6 g garlic, minced; 2 g dried mint; 10 g lemon juice; 15 g fresh parsley, chopped; 60 g flatbread (lavash or similar); 2 g salt

This roasted dish pairs eggplant, peeled in stripes and cubed with plain Greek yogurt, 2%, walnuts, chopped and flatbread. 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

Set your calorie target 650 kcal

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Estimated macros per portion

32 g Protein

62 g Carbohydrates

36 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g eggplant, peeled in stripes and cubed 65 kcal
200g plain Greek yogurt, 2% 146 kcal
22g walnuts, chopped 144 kcal
15g olive oil 133 kcal
6g garlic, minced 9 kcal
1 tsp (2g) dried mint 1 kcal
10g lemon juice 3 kcal
15g fresh parsley, chopped 5 kcal
60g flatbread (lavash or similar) 165 kcal
2g salt 0 kcal

Cooking instructions

eggplantolive oilsalt
Preheat the oven to 450 F (230 C). Toss eggplant cubes with 1 tsp of the olive oil and a pinch of salt; roast on a sheet pan until browned and soft, 18 to 22 minutes.
plain Greek yogurtgarlicdried mintlemon juice
Meanwhile, stir yogurt with minced garlic, dried mint, and lemon juice in a bowl.
eggplantplain Greek yogurt
Cool eggplant 5 minutes, then lightly mash with a fork so it stays chunky. Fold into the yogurt mixture.
walnutsolive oil
Drizzle remaining olive oil over the top and sprinkle with chopped walnuts and chopped herbs.
flatbread (lavash or similar)
Warm the flatbread briefly in the oven or a dry pan and serve alongside for scooping.