Grilled Eggplant Salad
Prep: 10 min, Cook: 20 min, plus cooling time.
- 2 eggplants
- 2 cloves garlic, crushed
- 1 onion, sliced
- 1 Tbs. parsley, chopped
- 1/4 cup low fat plain yogurt
- salt and pepper
Pierce eggplants with a fork and grill in a 350°F grill for 20 minutes, turn in frequently. Cool, then peel and chop. Mix with remaining ingredients and transfer to a serving dish.
Per serving: calories 95, fat 0.8g, 7% calories from fat, cholesterol 1mg, protein 4.1g, carbohydrates 21.0g, fiber 7.5g, sugar 12.3g, sodium 21mg, diet points 1.0.
Dietary Exchanges: Milk: 0.1, Vegetable: 3.8, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0
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