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Roasted Eggplant & Yogurt Pita
A Mediterranean open-face pita from your Week 2 FareRx bag - about 44g carb and 13g protein per serving (USDA-estimated).
28 min
Total
1
Serves
Easy
Effort
Per serving
230
Cal
13g
Protein
44g
Carbs
7g
Fiber
6g
Sugar
2g
Fat
0g
Sat Fat
220mg
Sodium
340mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Roasted eggplant adds fiber and bulk for very few carbs - the whole-grain pita is the main carb here, so stick to one.
Ingredients
- •1 cup eggplant, sliced and roasted
- •1/4 cup nonfat Greek yogurt
- •1 whole-grain pita
- •pinch of za'atar
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the eggplant slices with olive oil until tender and golden.
- 02
Spread the yogurt over the pita, top with eggplant, and dust with za'atar.
New to this? Step-by-step guides
Dietitian’s notes
- →A swoosh of Greek yogurt stands in for a creamy sauce, adding protein instead of extra fat.
- →Roast the eggplant until silky, then pile it on with a dusting of za'atar.
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