Baked eggplant with yogurt | Reader's Digest Australia
In this delicious dish, grilled slices of eggplant and zucchini are layered with a rich tomato sauce and cumin–flavoured yogurt, then baked. Thick slices of bread and a crisp green salad are the...
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.readersdigest.com.au.
Cooking tools:
- Saucepan
- Grill
- Oven
- Dish
- Mixing bowl
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Pastry brush
- Kitchen towel
- Stove
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 can chopped tomatoes, about 400 g
- 2 teaspoons tomato paste
- 100 ml dry red wine
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- salt
- pepper
- 3 eggplant, about 700 g in total, cut into 1 cm slices
- 3 zucchini, about 500 g in total, thinly sliced
- ½ teaspoon ground cumin
- 1⅔ cups (410 g) low–fat natural yogurt
- 2 eggs, beaten
- ⅓ cup (35 g) freshly grated parmesan
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