Roasted Eggplant & Tomatoes with Greek Yogurt
INGREDIENTS
About 5 medium “Sicilian” style eggplant about 6 inches long or if you use the Italian style use about 4 depending on the size, chopped in cubes.
1/3 cup Kefi Life EVOO + 2 tablespoons
2 whole tomatoes chopped or about 1 can chopped tomatoes
1 large onion chopped
2 garlic cloves
1 teaspoon sugar
½ cup chopped parsley plus more for serving
1 cup Greek yogurt
This delicious recipe & these photos come to us from Elena Paravantes — check out her page for more tips & delicious recipes!
DIRECTIONS
Place the eggplant in a colander and sprinkle with about a tablespoon coarse salt and let it sit for 30 minutes to remove bitterness. Rinse with plenty of water and squeeze to get the water out. Dry on a towel.
Preheat oven at 400 degrees F (200 C).
Place eggplant in a bowl, drizzle with 1/3 cup olive oil, mix well so that all eggplant is covered with olive oil. Empty contents in ovenproof casserole dish so that eggplant is fairly close together but still in one layer, add about ¼ cup of warm water in the corner of the casserole dish and tilt it so it spreads throughout (do not pour water over eggplant as this will rinse the olive oil). Cover with aluminum foil and roast for 10 minutes. Lower temperature to 350 F (180 C) and continue to roast until eggplant is soft (about 15 more minutes). Add additional hot water 2 tablespoons at a time, if they are drying out.
Meanwhile in a pan sauté the onions with the olive oil for about 4 minutes until soft, add garlic and sauté for another minute, add tomato, sugar, parsley pepper, salt (as needed) and simmer for 5-10 minutes.
Remove eggplant from oven and add tomato sauce, gently mix and put back in the oven. Roast for about 10 minutes more. Remove from the oven and let it cool.
Serve as a main at room temperature with big dollop of yogurt and a sprinkling of parsley or as a dip layering it in a dipping bowl.
