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Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes
ALEXANDRA'S KITCHEN13Ingredients
45Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, about 1½ –2 pounds total, quartered lengthwise, cut crosswise into 2-inch pieces)
- 1/4 cup neutral oil (grapeseed or other)
- kosher salt
- 1/2 tsp. cumin seed (toasted and crushed, or ground cumin)
- 1 cucumber (about 8 oz)
- 1 cup plain greek yogurt (whole milk, or 2%)
- 1 clove garlic (crushed)
- 1 lemon (about 3 tablespoons)
- 2 cups cherry tomatoes (halved)
- 1 Tbsp. extra virgin olive oil (plus more for drizzling)
- 1 Tbsp. white balsamic vinegar
- 1 handful arugula (or other greens)
- flaky sea salt (such as Maldon, for sprinkling)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium430mg18% |
| Potassium1080mg31% |
| Protein7g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium15% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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