Ingredients:
1/2kg eggplant, cut into ½ cm thick slices
1 cup pita bread bread, cut into squares
1 large tomato, processed in blender
1 teaspoon tomato paste
1 Small onion, minced
2 garlic cloves, minced
4 cups Danone yoghurt
Olive oil
Pine nuts
Salt and pepper to taste
Method:
First, sprinkle the eggplants with salt and pepper then roast them in a preheated oven (110 C). Do the same with the bread. Once roasted, layer bread in a serving casserole and add the eggplants. Make the tomato sauce by frying one minced clove of garlic with a small onion. Add the tomato juice and paste, salt and pepper to taste and let simmer on medium low heat for around 20 minutes. Drizzle the tomato sauce on top of the eggplant and let sit until you prepare the yoghurt sauce. To make the yoghurt sauce, add the other minced clove of garlic, olive oil and salt and pepper to 4 cups of Danone yoghurt and mix well. Pour over the eggplants and sprinkle pine nuts on top for an extra kick.
Prep Time: 30 mins
Cook Time: 50 mins
Serves: 4
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