Low Calorie Roasted Eggplant with Greek Yogurt and Walnuts

Roasted Eggplant with Greek Yogurt and Walnuts

This Low Calorie Roasted Eggplant with Greek Yogurt and Walnuts for 1/2 of the eggplant!. Plus this vegetarian baked eggplant recipe is packed full of protein thanks to the Greek Yogurt and walnuts.

Roasted Eggplant with Greek Yogurt and Walnuts

Ingredients You’ll Need:

  • 1 large eggplant about 2 pounds
  • 1 tablespoon salt
  • Olive oil spray
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ½ cup Greek Yogurt
  • 2 tablespoons chopped walnuts

Low Calorie Roasted Eggplant with Greek Yogurt and Walnuts

Roasted Eggplant with Greek Yogurt and Walnuts

Healthy Roasted Eggplant with Greek Yogurt and Walnuts Meal Prep and Storage

Meal Prep: You can prep by chopping the raw veggies and adding to a freezer bag or container. Add any seasonings and store for later in the fridge.
Storage: Leftovers can be frozen for up to a month. But pre-chopped/ uncooked veggies should be stored in the fridge (they will get soggy in the freezer). Will hold for 5 days in the freezer. 
Reheating: Add to a baking sheet and pop in the oven at 350 degrees for 10-20 minutes until hot. You can also microwave for 2 minutes.

Low Calorie Roasted Eggplant with Greek Yogurt and Walnuts

Roasted Eggplant with Greek Yogurt and Walnuts

Low Calorie Roasted Eggplant with Greek Yogurt and Walnuts

Lose Weight By Eating
This filling roasted eggplant recipe makes a great vegetarian main course or side dish.
At just 162 calories and 13.3 grams of protein, this healthy baked eggplant recipe is both healthy and delicious.
To make this stuffed eggplant recipe vegan, simply choose unsweetened vegan yogurt in place of the Greek Yogurt!
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour
Resting Time: 30 minutes
Total Time 1 hour 35 minutes
Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 2 servings
Calories 162 kcal

Ingredients
 
 

  • 1 large eggplant about 2 pounds
  • 1 tablespoon salt
  • Olive oil spray
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ½ cup Greek Yogurt
  • 2 tablespoons chopped walnuts

Instructions
 

  • Slice the eggplant in half lengthwise.
  • With the tip of a knife, score the eggplant flesh deeply in a diamond cross-hatch pattern.
  • Sprinkle salt over the surface of the eggplant halves, and into the cuts. Set aside, cut side up, for 30 min.
  • Preheat the oven to 400° and line a baking sheet with parchment paper.
  • Gently squeeze the eggplant over the sink to extract the juice, then pat dry with a paper towel.
  • Place the eggplant halves cut side up on the prepared baking sheet. Spray each half with olive oil, and sprinkle with paprika and pepper.
  • Flip over so the cut sides are facing down on the baking sheet.
  • Bake for 1 hour, remove from the oven and let sit for 15 minutes before flipping over.
  • Top each with Greek Yogurt and chopped walnuts, serve hot.

Nutrition

Calories: 162kcalCarbohydrates: 18.7gProtein: 13.3gFat: 5.5gSaturated Fat: 0.3gCholesterol: 0mgSodium: 1782mgPotassium: 717mgFiber: 9.1gSugar: 10.6gCalcium: 131mgIron: 1mg
Keyword eggplant, vegetarian
Tried this recipe?Let us know how it was!

About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers. 

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.

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Roasted Eggplant with Greek Yogurt and Walnuts

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Roasted Eggplant with Greek Yogurt and Walnuts

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