Dinner

Tangy Creamed Eggplant Sauce is for Dinner.

Tangy Creamed Eggplant Sauce takes 15 minutes to prepare.

Tangy Creamed Eggplant Sauce takes 50 minutes to cook.

Tangy Creamed Eggplant Sauce makes 4 servings.

The ingredients for Tangy Creamed Eggplant Sauce are:

1 1/4 lbs Japanese eggplants, halved
2 heads garlic (about 30 cloves)
2 tbsp balsamic vinegar
1/4 cup minced parsley
1/2 tsp salt
pinch cayenne pepper
1/4 tsp black pepper
2 tbsp fat-free plain yogurt

Here is how you make Tangy Creamed Eggplant Sauce:

Preheat oven to 350F.Slice the tops of the garlic bulbs off, and wrap in foil.Place eggplants (cut side up) and garlic on a baking tray and cook 40-50 minutes, until soft.Scoop warm eggplant pulp and squeeze the roasted garlic into a food processor.Add remaining ingredients and process until mostly smooth. Add a little water if necessary.Serve hot or refrigerate up to 1 week.Number of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Tangy Creamed Eggplant Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 73.0

• Total Fat: 0.4 g
• Cholesterol: 0.2 mg
• Sodium: 17.8 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 3.5 g
• Protein: 3.2 g

The dietary needs meet for Tangy Creamed Eggplant Sauce is Vegetarian