Eggplant Gyro Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cucumber Raita:1 cup cucumber, peeled and diced1/2 cup fat-free plain yogurt2 tablespoons fat-free feta cheese, crumbled1/4 teaspoon dried dillweed1/4 teaspoon pepper______________________________Eggplant Gyro Salad2 tablespoons plain, dry breadcrumbs1 teaspoon dried oregano, crumbled1/4 teaspoon garlic powder1 medium eggplant (about 12 ounces)2 tablespoons fat-free plain yogurt, divided4 cups chopped romaine lettuce1 cup tomatoes, diced1/2 cup sliced black olives
1. Preheat oven to 45o degrees F
2. Press the diced cucumber lightly between two layers of paper towels; set aside still contained within the toweling
3. In a small bowl, stir together the feta, dillweed, pepper, and 1/2 cup yogurt.
4. Stir the cucumber into the bowl
5. In another small bowl stir together the bread crumbs, oergano, thyme, and garlic powder.
6. Peel the eggplant and cut it lengthwise into slices about 1/4" thick.
7. Cut the slices in half lengthwise and place the strips in a single layer on a large baking sheet.
8. Brush one side with 1 tablespoon of yogurt and sprinkle with half the bread crumb mixture.
9. Turn the strips over and repeat with remaining yogurt and bread crumb mixture.
10. Roast for 15 to 18 minutes, or until golden (no need to turn the strips over).
11. To serve: Place the eggplant on a bed of romaine and top with the tomatoes, black olives, and cucumber raita.
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Makes four approximately 1 3/4 cup servings each topped with 3 ounces of roasted eggplant.
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Diabetic Exchanges: 1/2 starch, 2 vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user GRACIE55113.
2. Press the diced cucumber lightly between two layers of paper towels; set aside still contained within the toweling
3. In a small bowl, stir together the feta, dillweed, pepper, and 1/2 cup yogurt.
4. Stir the cucumber into the bowl
5. In another small bowl stir together the bread crumbs, oergano, thyme, and garlic powder.
6. Peel the eggplant and cut it lengthwise into slices about 1/4" thick.
7. Cut the slices in half lengthwise and place the strips in a single layer on a large baking sheet.
8. Brush one side with 1 tablespoon of yogurt and sprinkle with half the bread crumb mixture.
9. Turn the strips over and repeat with remaining yogurt and bread crumb mixture.
10. Roast for 15 to 18 minutes, or until golden (no need to turn the strips over).
11. To serve: Place the eggplant on a bed of romaine and top with the tomatoes, black olives, and cucumber raita.
_____________________________________
Makes four approximately 1 3/4 cup servings each topped with 3 ounces of roasted eggplant.
_____________________________________
Diabetic Exchanges: 1/2 starch, 2 vegetables
Number of Servings: 4
Recipe submitted by SparkPeople user GRACIE55113.
Nutritional Info Amount Per Serving
- Calories: 93.2
- Total Fat: 1.6 g
- Cholesterol: 1.0 mg
- Sodium: 247.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.5 g
- Protein: 6.4 g
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