This simple and flavorful dish features roasted eggplant slices topped with a savory tomato-onion sauce, finished with a creamy dollop of Greek yogurt. It’s perfect for a quick, meat-free dinner that’s both satisfying and nutritious.
Ingredients:
2 eggplants
2 onions, finely chopped
8 tomatoes, chopped
1 clove of garlic, minced
Fresh parsley, chopped
Greek yogurt (for serving)
Olive oil (for roasting and cooking)
Salt and pepper, to taste
Instructions:
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Prepare the Eggplant:
Wash and slice the eggplants into rounds or lengthwise, depending on your preference.
Roast the Eggplants:
Place the eggplant slices on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for about 20-25 minutes, or until the eggplant slices are tender and golden brown.
Make the Tomato-Onion Sauce:
While the eggplant is roasting, chop the onions, tomatoes, and garlic.
In a pan, heat some olive oil over medium heat. Add the chopped onions and sauté until they are translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped tomatoes, and season with salt and pepper. Cook until the tomatoes break down and form a sauce-like consistency.
Stir in fresh parsley to finish the sauce.
Assemble the Dish:
Once the eggplant slices are roasted, arrange them on a serving platter.
Pour the prepared tomato-onion sauce over the roasted eggplant slices.
Serve:
