SEARCH
More 1 Photos

Roasted Eggplant and Tomato Towers Recipe

Recipe by: Ginger21

"This has a long cooking time, but is definitely worth the wait."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook3 h
  • Ready In3 h 20 m
  • 1Preheat oven to 300 degrees F (150 degrees C).
  • 2Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
  • 3Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
  • 4In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
  • 5Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
  • 6Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.
Ingredients
  • 4 servings
  • 425 cals
  • 6 large tomatoes, halved
  • 1/2 cup olive oil, divided
  • 2 cloves garlic, chopped
  • 1 tablespoon dried oregano
  • sea salt and ground black pepper to taste
  • 1 large eggplant
  • 1/2 teaspoon smoked paprika
  • 1/2 cup plain yogurt
  • 2 tablespoons honey
  • 1/4 cup roasted almonds
Nutrition

Amount per serving ( 5 total)

  • Calories:
    425
    21%
  • Fat:
    33
    51%
  • Carbs:
    31.1
    10%
  • Protein:
    7.4
    15%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like