Roasted Eggplant with Greek Yogurt and Walnuts (JUST 162 CALORIES)

Roasted Eggplant with Greek Yogurt and Walnuts

This Roasted Eggplant with Greek Yogurt and Walnuts is just 162 calories 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

This roasted eggplant recipe makes a great main course or side dish. You could even enjoy the whole roasted eggplant as a meal for just 324 calories!

This article will teach you how to make recipes with roasted eggplant low in calories and healthy. Thanks to the low calorie tips in the ingredient section!

This Roasted Eggplant with Greek Yogurt and Walnuts is just 162 calories for 1/2 of the eggplant!

Roasted Eggplant with Greek Yogurt and Walnuts

This article will supply you with everything you’ll need to make a healthy recipe for baked eggplant.

From a shopping list, to a printable recipe card. You’ll even find a nutrition label and low calorie tips to make all your baked eggplant recipes healthy.

To make this baked eggplant recipe easy, we’ve supplied you with the following sections.

Read through them for tips and tricks on eggplant recipes, or skip ahead to the recipe card.

What You’ll Find in this Article:

  • Stuffed Eggplant Ingredients (shopping list!)
  • How to Cook Eggplant in the Oven
  • Roasted Eggplant with Greek Yogurt and Walnuts (recipe card!)
  • Nutrition and Calories in Roasted Eggplant Recipes

Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.

Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin this oven baked eggplant recipe to Pintrest so it is safely stored for you.

Up next, a shopping list for roasted vegetarian eggplant recipe…

Stuffed Eggplant Ingredients

This recipe for roasted eggplant is healthy and low calorie, thanks to our low calorie tips and tricks.

You can use these low calorie tips in all your veggie roasting recipes… They’re easy and versatile!

Low Calorie Tips for Making Roasted Eggplant in Oven:

  • Parchment Paper… when you use parchment paper, you don’t need as much oil. The whole baked eggplant won’t stick to the pan… which also means clean up is extra easy with parchment paper.
  • Olive Oil Spray… Instead of using a heavy drizzle of oil, or lots of butter. Just add a small spritz of oil and save 100’s of calories and lots of fat!
Roasted Eggplant with Greek Yogurt and Walnuts

Shopping List for Mediterranean Roasted Eggplant Recipe:

Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of baked eggplant in oven you want to make, and it will do all the measurement math for you! All of the ingredients for this easy eggplant recipe can be doubled or tripled with the click of a button.

Up next, how to make eggplant recipes baked…

How to Cook Eggplant in the Oven

Making this stuffed eggplant recipe is easy and impressive. In this section you’ll learn how to post an eggplant so it comes out perfect every time!

There are a few prep steps that might seam “out of the ordinary” such as salting the eggplant.

Salting the eggplant will draw out the excess moisture. This will help you get a better consistency in your eggplant recipes baked. It will also help you get crispy bits that make this roasted eggplant mediterranean recipe really special.

How to Make Roasted Eggplant Oven Recipes:

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

Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!

Up next, a sharable recipe card for the best eggplant recipe…

Roasted Eggplant with Greek Yogurt and Walnuts

Thanks to our low calorie tips, we’ve made these eggplant recipes healthy… So if you skipped ahead, I recommend reading through them in the “ingredients” section above.

This roasted eggplant with Greek Yogurt and walnuts is simple, delicious, and totally impressive. Try this vegetarian recipe tonight!

Roasted Eggplant with Greek Yogurt and Walnuts

Vegetarian Baked Eggplant Recipe (LOW CALORIE)

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 mins
Cook Time 1 hr
Resting Time: 30 mins
Total Time 1 hr 35 mins
Course Main Course, Side Dish
Cuisine American, Mediterranean
Servings 2 servings
Calories 162 kcal

Equipment

  • Parchment paper

Ingredients
  

  • 1 large eggplant about 2 pounds
  • 1 tablespoon salt
  • Olive oil spray
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 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!

Nutrition and Calories in Roasted Eggplant Recipes

Roasted Eggplant with Greek Yogurt and Walnuts

What to Read Next:

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Roasted Eggplant with Greek Yogurt and Walnuts

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