Ingredients For Eggplant And Lentil Salad With Yoghurt Dressing Recipe
4 Baby eggplant, cut lengthways into 5mm-thick slices sliced lengthways
Extra virgin olive oil, to brush
1 Punnet cherry tomatoes
1 Small garlic clove, crushed
0.25 teaspoon Smoked paprika
0.5 Juice of a lemon
0.5 cup Thick greek yoghurt
400 gram Can lentils, rinsed, drained
0.5 cup Pine Nuts, Toasted
0.5 cup Flat-leaf parsley leaves
2 cup Firmly packed baby spinach leaves
Nutrition value
505
calories per serving
11 g Fat29 g Protein69 g Carbs22 g FiberOther
Current Totals
11 g Fat
29 g Protein
69 g Carbs
22 g Fiber
MacroNutrients
Carbs
69 g
Protein
29 g
Fiber
22 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
230 mg
Iron
12 mg
Vitamin A
2555 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
291 mcg
Vitamin B12
0 mcg
Vitamin C
56 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
231 mg
Manganese
4 mg
Phosphorus
444 mg
Selenium
64 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
