Berenjenas al Chipotle

Berenjenas al Chipotle is a delightful Mexican side dish featuring roasted eggplants infused with smoky chipotle flavors, making it both savory and satisfying. This high-protein dish is perfect for complementing any meal or enjoying on its own.

Ingredients

• Eggplant - 2 medium
• Chipotle peppers in adobo sauce - 2 tablespoons
• Greek yogurt - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh cilantro - 30 grams, chopped
• Lime juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. In a small bowl, mix the chipotle peppers in adobo, olive oil, minced garlic, lime juice, salt, and black pepper to create a marinade.
4. Brush the marinade generously over the eggplants, making sure to get it into the scored flesh.
5. Place the eggplants cut side down on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes, or until the eggplants are tender and slightly caramelized.
7. While the eggplants are roasting, prepare the topping by mixing Greek yogurt with chopped cilantro in a bowl.
8. Remove the eggplants from the oven, let them cool slightly, then flip them over.
9. Top each eggplant half with the Greek yogurt and cilantro mixture before serving.

Nutrition

• Calories: 240
• Protein: 10 g
• Carbs: 18 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.35 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• High in protein from Greek yogurt, supporting muscle health and recovery.

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