Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 18%
CARBS 22G30% OF CAL
8G FIBER14G SUGAR0G OTHER
FAT 20G62% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant salad with a cooling cucumber-yogurt sauce and fresh tomatoes. A light, tangy vegetarian main that's satisfying and flavorful.
mainmediterraneansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants (about 1½ -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces
- 1/4 cup grapeseed or other neutral oil
- kosher salt
- 1/2 teaspoon cumin seed, toasted and crushed, or ground cumin
- 1 cucumber (about 8 oz)
- 1 cup whole milk (or 2%) plain Greek yogurt
- 1 clove garlic, crushed
- juice of 1 lemon, about 3 tablespoons
- 2 cups cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon white balsamic vinegar
- a handful of arugula or other greens
- flaky sea salt, such as Maldon, for sprinkling
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 18%
CARBS 22G30% OF CAL
8G FIBER14G SUGAR0G OTHER
FAT 20G62% OF CAL
3G SAT17G 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
- 15m
- Cook
- 30m
- Sodium
- 660mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 105mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.