Baked Aubergine with Bulgur, Yogurt & Walnut
Roasted aubergine over bulgur with garlic yogurt and walnuts — a meat-free dinner with 13 g of fibre and a fat profile that is almost entirely unsaturated.
Roasted aubergine over bulgur with garlic yogurt and walnuts — a meat-free dinner with 13 g of fibre and a fat profile that is almost entirely unsaturated.
Ingredients (1 serving)
- Aubergine — 250 g
- Bulgur — 60 g dry
- Greek yogurt — 80 g
- Walnuts — 25 g
- Olive oil — 1 tbsp
Macros per serving
- Calories: 528 kcal
- Protein: 20 g
- Fat: 24 g
- Carbs: 58 g
- Fiber: 13 g
Key micronutrients
- Fiber — 13 g
- Vitamin E — ~3 mg
- Potassium — ~900 mg
Why it earns a spot in the rotation
- ~900 mg of potassium, most of it from the aubergine — a mineral that is usually short in a Western week.
- The 24 g of fat comes from walnuts and olive oil, so it is unsaturated by construction rather than by trimming.
- 13 g of fibre without a single legume, which makes it easy to alternate with the bean-based dinners.
- Aubergine absorbs oil readily, so roasting rather than frying is what keeps this at 528 kcal.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
