Yogurt and Basil Sauce

By Moira Hodgson

Published June 4, 1983

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

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Ingredients

Yield:1½ cups

  • 1 cup plain yogurt

  • ½ cup fresh basil leaves, chopped

  • 1 clove garlic, minced

  • Juice of half lemon

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 11 milligrams cholesterol; 56 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 224 milligrams sodium; 3 grams protein; 4 grams sugar

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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