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Eggplant With Yogurt Sauce
Source: dLife

Cooked eggplant with onion, garlic, ginger, and low-fat plain yogurt make this recipe quite a taste treat!

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 146.3
Total Carbs 27.4 g
Dietary Fiber 11.1 g
Sugars 15.4 g
Total Fat 2.6 g
Saturated Fat 0.9 g
Unsaturated Fat 0.5 g
Potassium 739.7 mg
Protein 6.1 g
Sodium 62.6 mg
Dietary Exchanges
1/2 Fat , 4 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  whole eggplant
1 each  canola cooking spray
1 tsp  Margarine, 80% fat
2 each  medium onions
2 each  medium garlic cloves
1 tbsp  fresh ginger root
0 1/2 tsp  ground turmeric
1 tsp  ground coriander
0.125 tsp  hot red pepper flakes
0 1/2 tsp  salt
0 1/2 tsp  sweetener (sugar substitute)
0 1/4 cup  cold water
1 cup  lowfat plain yogurt
  1. Preheat the oven to 400 degrees F.
  2. Bake the eggplant on a cooking sheet for 12 minutes until the skin turns black, turning once. Remove and allow to cool. Remove the stalk and skin and chop fine. Set aside.
  3. Lightly spray a covered nonstick skillet with cooking spray. Add the margarine and chopped onions; cook, stirring every so often until the onions begin to change color.
  4. Add the garlic and ginger, stirring well. Cook for an additional 2 minutes. Put in the turmeric, coriander, red pepper flakes, salt, sugar substitute, and water. Simmer for 2 minutes.
  5. Add the finely chopped eggplant. Cover the pan and simmer for 5 minutes. Remove the lid and mix in the yogurt a little at a time. Reheat, but do not bring to a boil. Serve right away.

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