Salt & Lavender · by Natasha
Fried Eggplant with Tzatziki
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 10%
CARBS 25G49% OF CAL
6G FIBER6G OTHER12G TOTAL SUGAR
FAT 10G43% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried eggplant served with cool, creamy tzatziki sauce. Simple, satisfying, and elegant—a Mediterranean vegetable main that's quick to prepare.
mainmediterranean🍳 skilletdairy freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Tzatziki (to taste)
- 1 large or 2 small eggplants
- Salt
- Flour (for dredging)
- Olive oil (for frying)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 10%
CARBS 25G49% OF CAL
6G FIBER6G OTHER12G TOTAL SUGAR
FAT 10G43% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 875mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 101mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.