3 medium -sized eggplants
250 g sheep’s yogurt
3 Tbsp. extra-virgin olive oil
3 cloves of fresh garlic, rinsed and chopped
30 g parmesan cheese
Fresh basil, chopped
Sea salt, freshly ground black pepper
…Slice the eggplants into rounds about ¼ inch thick.
…Spread them on a baking sheet, sprinkle with plenty of coarse salt and leave for 30 minutes to draw out of the juices.
…Rinse and dry them on paper towels.
…Prepare the yogurt sauce: Put the yogurt, the olive oil and the basil in a bowl. Stir well.
…Preheat the oven.
…Put the eggplant sclices into a baking pan, salt lightly, add freshly ground black pepper and lay the yogurt sauce on top (both sides)
…Add the parmesan and bake in the oven (medium heat) until eggplants are cooked, and liquids are completely absorbed.
…Serve nice and warm and…kali orexi!
Nutritional Composition per serving (according to the ingredients and preparation stated in the recipe):
Energy (Kcal) 337, Total Fat (g) 25 (of which saturates 8.2g, mono-unsaturates 14g, polyunsaturates 1.45g), Cholesterol (mg) 22, Carbohydrate (g) 12.6 (of which sugars 11.7g), Fibre (g) 6.3, Protein (g) 12, Salt (g) 0.3 (the quantity of added table salt has not be calculated. 1 tsp salt, 6 g = 5g salt)
Vitamins and Minerals: Vitamin Α (μg) – , Carotene (μg) 67.5, Vitamin D (μg) – , Vitamin Ε (mg) 1.6, Vitamin Κ (μg) – , Vitamin C (mg) 28, Thiamin (mg) 0.15, Riboflavin (mg) 0.4, Vitamin Β6 (mg) 0.3, Folic acid (μg) 1.2*, Vitamin Β12 (μg) 0.33*, Biotin (μg) 0.33*, Pantothenic acid (mg) 0.04*, Potassium (mg) 1112, Calcium (mg) 296, Phosphorus (mg) 510, Magnesium (mg) 61.7, Iron (mg) 6.6, Zinc (mg) 1.7, Copper (mg) 0.4, Selenium (μg) –
Symbols used in the Nutritional Composition: – Νο information available/ * This value represents lower limits because for one or more of the constituent foods of the respective dish no information was available concerning the concentration of the corresponding nutrient
#1. The provision of any food information is in accordance with the rules laid down in Regulation (EC) No 1924/2006 (lastly amended by Regulation (EU) No 1047/2012) on nutrition and health claims on food and in line with the opinions of the Authority.
#2. Τhe nutritional content of the recipe was calculated using the Greek Food Composition Dataset (FCDB) by the Hellenic Health Foundation (Published by EuroFIR AISBL 2011), the British Food Composition tables “McCance and Widdowson’s Composition of Foods Integrated Dataset (CoFIDs)” (accepted data source for food composition) (Full dataset 2015) and the Nutritional information from manufacturers and retailers