Eggplant Salad with Yogurt
This eggplant salad is a dish to savor!
Servings: 6 people
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.
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