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Ingredients
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2 eggplants
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½ cup canola oil
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2 tablespoons plain yogurt
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1 teaspoon salt
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1 small onion, chopped
Directions
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Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
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Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
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Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
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Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Cook's Notes:
You can cook the eggplant on the grill instead of roasting in the oven, if desired.
Do not use a blender instead of the electric mixer in step 4.
Vegetable oil can be used in place of the canola oil, if needed.
Nutrition Facts (per serving)
217 | Calories |
19g | Fat |
12g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 217 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 2g | 8% |
Cholesterol 0mg | 0% |
Sodium 395mg | 17% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 6g | 23% |
Total Sugars 5g | |
Protein 2g | 4% |
Vitamin C 5mg | 5% |
Calcium 29mg | 2% |
Iron 1mg | 3% |
Potassium 449mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.