Baked Eggplant with Tomatoes and Mint Goat Yogurt

Baked Eggplant with Tomatoes and Mint Goat Yogurt

This recipe is great when you have a lot of summer fresh tomatoes lying around waiting to be used. Eggplant is also in season right now and this dish makes a great summer side. This dish is best served warm and makes a great addition to grilled lamb or bison or on it’s own with a big green salad and quinoa or rice for a vegetarian dish.

Eggplant is probably one of those ingredients that many people don’t try because for one it looks like it would taste awful and secondly many people are unsure how to cook it. This recipe couldn’t be easier and I promise you will love it.

Baked eggplant with tomatoes
adapted from A year in my kitchen by Skye Gyngell

  • 2 small eggplants, sliced 1/4 inch thick
  • 2 tbsp olive oil
  • sea salt and pepper
  • 4 garlic cloves, chopped
  • 5 – 6 fresh vine tomatoes, roughly chopped
  • 1/2 cup raw Parmesan cheese, shredded
  • 1/4 cup fresh parsley, chopped
  • few springs of thyme
  • 1/2 cup goat yogurt
  • 1 tbsp fresh mint, chopped

Slice the eggplant into rounds. If you have large eggplant you may need to sprinkle the rounds with sea salt and let them sit for 30 minutes. This helps the bitter juices seep out. Wipe with a paper towel before cooking. Preheat the oven to 350 degrees F.

Add olive oil to a saucepan and add in the garlic and tomatoes. Season with sea salt and pepper. Cook over low heat for 15 minutes until tomatoes are soft.

While the tomatoes are cooking you can prepare the eggplant. Drizzle eggplant slices with a little olive oil and grill slices of eggplant for a few minutes on each side or until they are lightly browned. You can also fry the eggplant slices in a frying pan with olive oil if you are not grilling meat already.

Meanwhile, grate raw Parmesan, set aside and prepare the minted goat yogurt by mixing chopped mint into the yogurt in a small bowl.

When tomatoes and eggplant are ready you can assemble the dish. In a small, shallow baking dish, lay eggplant slices to cover the bottom of the dish. Top with a layer of tomatoes then repeat with eggplant and tomatoes again. Cover with chopped parsley and thyme and sprinkle on Parmesan cheese. Bake at 350 degrees for 20 – 25 minutes until golden brown. Drizzle with a little extra olive oil and let cool slightly. Sprinkle on a little fresh parsley. Serve with a dollop of minted yogurt.

 Baked Eggplant with Tomatoes and Mint Goat Yogurt Recipe

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