Eggplant Baked with Yogurt

(2 votes)

1 large tomato, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons fresh oregano, minced and divided (or 1 1/2 teaspoons dried)
1 eggplant (about 3/4 pound)
1/2 cup yogurt
1/4 cup grated parmesan cheese
1/2 teaspoon ground cumin
4 or 5 drops hot-pepper sauce
1 cup herbed bread crumbs

Combine the tomato, garlic and olive oil in a small saucepan and simmer for about 15 minutes, or until slightly thickened. Stir in 2 teaspoons (or 1/2 teaspoon dried) oregano. Set aside.

Peel the eggplant and cut crosswise into about a dozen 1/2-inch slices. Combine the yogurt with the cheese, the remaining oregano, the cumin and the pepper sauce. Spread this on both sides of the eggplant slices. Dredge the pieces in the bread crumbs. Place the slices on a baking sheet and bake at 425 degrees for 15 minutes. Turn slices over and bake for 10 minutes more. Spoon a tablespoon of the tomato mixture over each slice.

Serves four to six.

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