Romanian Roasted Eggplant Salad

1. Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.

2. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.

3. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.

4. Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

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Nutrient	Quantity
Total fats	110.0653 g
Protein	1.8327 g
Carbohydrates	7.9651 g
Energy	1010.2412 kCal
Fatty acids, total saturated 18:3 undifferentiated	9.9704 g
Water	89.2964 g
Aspartic acid	0.1479 g
Calcium, Ca	53.1562 mg
Lutein + zeaxanthin	2.8 g
Fiber, total dietary	1.19 g
Fatty acids, total saturated 22:0	0.3597 g
Carotene, beta	2.2312 g
Niacin	0.1042 mg
Vitamin A, RAE	8.2688 g
Fatty acids, total trans-polyenoic	0.3978 g
Arginine	0.1047 g
Riboflavin	0.0624 mg
Tocopherol, beta	0.0109 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	9.9593 g
Fatty acids, total saturated 20:1	1.4355 g
Glutamic acid	0.3885 g
Stigmasterol	3.27 mg
Sodium, Na	16.8875 mg
Fatty acids, total saturated 16:1 undifferentiated	0.255 g
Total lipid (fat)	110.0653 g
Manganese, Mn	0.0915 mg
Fructose	0.903 g
Proline	0.1343 g
Fatty acids, total saturated 16:0	4.9799 g
Fatty acids, total saturated 8:0	0.0129 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	20.3176 g
Sucrose	0.693 g
Choline, total	9.143 mg
Fatty acids, total polyunsaturated 18:1 t	0.0327 g
Sugars, total	4.3951 g
Serine	0.0805 g
Fatty acids, total saturated 10:0	0.0285 g
Fatty acids, total saturated 18:0	2.3747 g
Vitamin B-6	0.0938 mg
Selenium, Se	1.0238 g
Ash	0.4655 g
Vitamin D	0.6125 IU
Tocotrienol, delta	0.0109 mg
Fatty acids, total saturated 18:1 undifferentiated	67.5376 g
Pantothenic acid	0.2052 mg
Phenylalanine	0.0754 g
Beta-sitosterol	450.17 mg
Copper, Cu	0.0301 mg
Betaine	0.07 mg
Thiamin	0.0411 mg
Retinol	8.2688 g
Methionine	0.0326 g
Iron, Fe	0.1623 mg
Carbohydrate, by difference	7.9651 g
Phosphorus, P	49.3938 mg
Folate, total	15.4438 g
Fatty acids, total polyunsaturated 18:2 t,t	0.3978 g
Tocopherol, gamma	29.8006 mg
Fatty acids, total saturated 4:0	0.0294 g
Alanine	0.06 g
Cholesterol	3.9812 mg
Valine	0.1026 g
Fatty acids, total saturated 18:2 undifferentiated	20.7444 g
Glycine	0.0432 g
Glucose (dextrose)	1.379 g
Fatty acids, total saturated 14:0	0.1078 g
Zinc, Zn	0.2997 mg
Isoleucine	0.0677 g
Tocopherol, delta	1.0791 mg
Fatty acids, total saturated 12:0	0.034 g
Fatty acids, total polyunsaturated	30.7149 g
Leucine	0.1247 g
Tocotrienol, alpha	0.0607 mg
Vitamin A, IU	31.7188 IU
Folate, DFE	15.4438 g
Tryptophan	0.0159 g
Vitamin C, total ascorbic acid	5.3331 mg
Phytosterols	10.5 mg
Fatty acids, total polyunsaturated 18:1 c	67.2683 g
Fatty acids, total saturated 20:0	0.7085 g
Fatty acids, total saturated 6:0	0.0202 g
Campesterol	262.69 mg
Tyrosine	0.0634 g
Vitamin B-12	0.1133 g
Vitamin K (phylloquinone)	78.0582 g
Fatty acids, total saturated	8.6991 g
Histidine	0.0361 g
Fatty acids, total monounsaturated	69.2534 g
Threonine	0.0582 g
Folate, food	15.4438 g
Vitamin D (D2 + D3)	0.0306 g
Vitamin D3 (cholecalciferol)	0.0306 g
Vitamin E (alpha-tocopherol)	19.0638 mg
Fatty acids, total trans	0.4306 g
Fatty acids, total trans-monoenoic	0.0327 g
Magnesium, Mg	10.675 mg
Lysine	0.1225 g
Potassium, K	149.6688 mg
Cystine	0.0126 g
Fluoride, F	4.445 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	2 tablespoons	18.6812	1.4271	0.9953
Salt	1 teaspoon	0	0	0
Onion	1	28	6.538	0.07
eggplant	2	0	0	0
canola oil	0.5 cup	963.56	0	109