Eggplant & Tomato Stew with Cheesy Yoghurt Topping

Name: Eggplant & Tomato Stew with Cheesy Yoghurt Topping
Total time: 60 min
Ingredients: 2 medium eggplants (600g), chopped; 1 teaspoon fine sea salt; ⅓ cup (80ml) olive oil; 1 medium onion (150g), chopped finely; 200 grams swiss brown mushrooms, sliced; 2 cloves garlic, chopped finely; 6 large roma (plum) tomatoes (540g), chopped; ⅓ cup coarsely chopped fresh flat-leaf parsley; 4 egg yolks; 2 eggs; 1½ cups (420g) Greek-style yoghurt; 1½ cups (120g) finely grated parmesan (see tip)

www.womensweeklyfood.com.au

These individual cheese-topped stews make the perfect alternative if you're craving pie, but trying to cut out the pastry (or are gluten intolerant!).

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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