Baked Eggplant with Greek Yogurt and Pesto Sauce
Eggplant and greek yogurt provide fiber, protein, and a creamy contrast. Long baking keeps the vegetable intact, while a short fry in almond breading adds a golden crust. Serve it warm so the yogurt and pesto stay fresh and distinct.
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Inventory: Oven
667
Servings: 1 (1 serving ≈ 391 gram)
Digestion time: 3 hour
Complete protein: ✔
Baking the eggplant
Wrap eggplant (250 g) in foil and bake at 200°C for about 60 minutes until tender. Unwrap it, let it cool briefly, and carefully remove the skin while keeping the shape intact.
Breading
mix almond flour (30 g), salt (4 g), and chili pepper (0.2 g). coat the eggplant and fry it on all sides in olive oil (6 g) until golden.
Serving
Place the eggplant on a plate and top it with greek yogurt (40 g), pesto sauce (20 g), and diced tomato (40 g). sprinkle with mint (1 g) and serve warm.
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