Yogurt and Basil Sauce

By Moira Hodgson

Total Time
5 minutes
Rating
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Featured in: FOOD; EGGPLANT: FROM KEBABS TO PASTA TO A GRILLING

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Ingredients

Yield:1½ cups
  • 1cup plain yogurt
  • ½cup fresh basil leaves, chopped
  • 1clove garlic, minced
  • Juice of half lemon
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

56 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 3 grams protein; 225 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a small bowl. Use as a sauce for eggplant and lamb kebabs.

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Comments

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Libby

Simple and delicious!! Didn't use garlic. Lemon seemed to be the key. Used with Jerusalem lamb shawarma from Sam Sifton via Ottolenghi at suggestion of one of commenters. Rave reviews from friends.

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