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Eggplant Yogurt And Dill Relish Recipe
|Eggplant||1 Large, unpeeled|
|Olive oil||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely minced|
|Finely chopped dill||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yoghurt||1 Cup (16 tbs)|
|Lemon||1 , juiced|
|Chopped parsley||1 Tablespoon (for garnish)|
Serving size: Complete recipe
Calories 1011 Calories from Fat 753
% Daily Value*
Total Fat 85 g131.5%
Saturated Fat 25.7 g128.4%
Trans Fat 0 g
Cholesterol 89.2 mg
Sodium 621.6 mg25.9%
Total Carbohydrates 59 g19.5%
Dietary Fiber 20.8 g83.1%
Sugars 28.9 g
Protein 18 g35.4%
Vitamin A 63.6% Vitamin C 156.9%
Calcium 55.3% Iron 24.1%
*Based on a 2000 Calorie diet
Cut un peeled eggplant into one inch cubes.
Heat the oil in a large skillet and add the eggplant and onion.
Cook, stirring frequently, until the eggplant is soft and starts to brown.
Add more oil if necessary.
Scoop the eggplant mixture into a mixing bowl and add the garlic, dill, salt and pepper.
Blend in the sour cream and half the yoghurt.
Chill thoroughly and stir in the remaining yoghurt.
Season to taste with lemon juice, tabasco and, if necessary, more salt and pepper.