Ingredients
- 1 large eggplant roughly a pound
- 1/2 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 2 tablespoons fat free greek yogurt
- 1/4 teaspoon white pepper
- 2 tablespoons parsley
- paprika for garnish optional but recommended
Instructions
- Preheat the oven to 350 degrees.
- Cut the eggplant into steaks or like you would tomato slices, about 1 inch thick.
- Sprinkle with salt and let sit in a colander for 15 minutes to release some of the liquids.
- Pat dry with a paper towel (don't rinse).
- Spray with canola oil, and place on a silicone mat.
- Roast for 25-30 minutes, then let cool.
- Remove the skin from the eggplant then add the eggplant meat and the rest of the ingredients in a food processor together until well combined.
Nutrition
Calories: 47kcal | Carbohydrates: 8.1g | Protein: 2g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 146mg | Fiber: 4.3g | Sugar: 3.8g
