Burnt Eggplant Yogurt Dip

Burnt Eggplant & Yogurt Dip

Burnt Eggplant & Yogurt Dip

By tastykitchen.com
50 minutes

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Details
  • Servings:   2
  • Calories:   300
  • Protein:   11g
  •  
  • Fiber:   9g
  • Sugar:   18g
  • Carb Total:   18g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   20g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Comments
Ingredients
  • 1 Eggplant
  • ⅔ cups Greek Yogurt
  • 2 Tablespoons Olive Oil
  • 1-½ teaspoon Pomegranate Molasses
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Parsley, Chopped
  • 2 cloves Garlic
  • Salt And Pepper, to taste
  • Pomegranate Seeds, For Garnish
Instructions

Burnt Eggplant & Yogurt Dip serves 2 original recipe by tastykitchen.com.

View original preparation instructions

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