- 6 Eggplant small
- 1 cup Yogurt
- 2 Garlic Cloves crushed
- 4 tsp Olive Oil
- ¼ cup Mint fresh, chopped
- ¼ cup Fennel Greens chopped
- 3 Spring Onions chopped
- 3 tbsp Lemon Juice
- ½ tsp Salt
- ½ tsp Black Pepper ground
- 1 tsp Sumac
- 1 tsp Green Chili chopped
- 2 tbsp Pine Nuts raw
Preheat oven to 400°F (200°C).
Slice eggplant into rounds. Place on tray and bake for 20 minutes or until done.
In a bowl mix the yogurt, garlic, olive oil, mint, fennel, green onions, lemon juice, salt, and pepper.
Add the cooked eggplant to the yogurt mixture and mix in.
Add pine nuts, sumac, and chili peppers. Mix thoroughly.
Serve.
Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 1166mg | Fiber: 14g | Sugar: 18g | Vitamin A: 285IU | Vitamin C: 16.4mg | Calcium: 101mg | Iron: 1.4mg