Sinful Eggplant Aubergine Sinful for Low Calorie Considering
Indulge guilt-free with this Sinful Eggplant Aubergine recipe, a low-calorie masterpiece that doesn’t sacrifice on flavor. Perfectly roasted eggplant slices, seasoned with smoked paprika and cumin, are layered with a rich, garlicky tomato sauce and finished with a drizzle of creamy low-fat Greek yogurt and a sprinkle of fresh parsley. This healthy yet decadent dish comes together in just 45 minutes and delivers a satisfying balance of smoky, tangy, and savory flavors. Ideal for those seeking a plant-based, waistline-friendly option that feels indulgent, this versatile recipe can be served as a side or the star of your meal. Elevate your dinner table with this irresistible, oven-roasted eggplant creation!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 2 cloves Garlic
- 1 cup Canned diced tomatoes
- 0.25 cup Low-fat Greek yogurt
- 2 tablespoons Fresh parsley
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Slice the eggplants into 1/2-inch (1.25 cm) thick rounds and arrange them on the prepared baking sheet.
Step 3
Brush both sides of the eggplant slices lightly with olive oil and sprinkle with 1/2 teaspoon of salt, black pepper, smoked paprika, and cumin.
Step 4
Roast the eggplant slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden and tender.
Step 5
While the eggplants are roasting, prepare the tomato-garlic sauce. Peel and mince the garlic cloves.
Step 6
In a small saucepan, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Step 7
Add the canned diced tomatoes to the saucepan, season with the remaining 1/2 teaspoon of salt, and let the sauce simmer gently for 10 minutes. Stir occasionally to prevent sticking.
Step 8
Once the roasted eggplant slices are done, remove them from the oven and let them cool slightly.
Step 9
On a serving platter, layer the roasted eggplant slices and spoon the tomato-garlic sauce generously on top.
Step 10
Drizzle the dish with low-fat Greek yogurt and sprinkle with freshly chopped parsley for a refreshing finish.
Step 11
Serve warm and enjoy this decadent yet low-calorie dish!
Nutrition Facts
| Serving size | (953.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 594.4 |
| Total Fat 38.6g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 12.1mg | 0% |
| Sodium 2714.2mg | 0% |
| Total Carbohydrate 55.1g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 35.4g | |
| Protein 14.1g | 0% |
| Vitamin D 22.1IU | 0% |
| Calcium 219.3mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 2088.6mg | 0% |
Source of Calories