Ingredients
6
6 servings
- •2 eggplants
- •½ cup canola oil
- •2 tablespoons plain yogurt
- •1 teaspoon salt
- •1 small onion, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 217
- Carbohydrate: 12g
- Fat: 19g
- Fiber: 6g
- Protein: 2g
- Sugar: 5g
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