Greek yogurt bowl with roasted aubergine and mint

Name: Greek yogurt bowl with roasted aubergine and mint
Prep time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Greek
Ingredients: 180 g Nonfat Greek yogurt; 150 g Eggplant; 3 g Mint; 1 clove Garlic; 1 teaspoon Extra virgin olive oil; 0.5 Whole wheat pita; to taste Salt

Creamy and smoky, Mediterranean in spirit.

25 min
1 serving
Vegetarian
Greek cuisine

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Per serving

Calories: 273 kcal
Protein: 23.2 g
Carbohydrates: 34.4 g
Fat: 6.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

Nonfat Greek yogurt180 g
Eggplant150 g
Mint3 g
Garlic1 clove
Extra virgin olive oil1 teaspoon
Whole wheat pita0.5
Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

Preheat a conventional oven to 220 °C and line a baking tray with baking paper.
Wash and trim the aubergine and cut it into roughly 2 cm cubes; toss it on the tray with the oil and a pinch of salt, using your hands so every piece is coated.
Roast for 18 minutes, turning halfway, until golden outside and soft and creamy inside.
Meanwhile mix the Greek yogurt with the peeled and very finely grated garlic clove and a pinch of salt and spread it in a bowl.
Lay the hot aubergine on the yogurt, finish with torn mint leaves and serve with the wholemeal pitta warmed for 2 minutes in the still-hot oven.

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Per serving

Ingredients

Method

This recipe, sized for you

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