Easy and Tasty Eggplant Delight with Tomato-Onion Sauce
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This simple yet satisfying recipe brings together tender roasted eggplant, a rich tomato-onion sauce, and a cool, creamy finish of Greek yogurt. It’s perfect for a quick vegetarian dinner that feels both comforting and nourishing—ideal for busy weeknights or relaxed weekend meals.
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🧾 Ingredients
| Ingredient | Amount |
|---|---|
| Eggplants | 2 |
| Onions (finely chopped) | 2 |
| Tomatoes (chopped) | 8 |
| Garlic (minced) | 1 clove |
| Fresh parsley (chopped) | To taste |
| Greek yogurt | For serving |
| Olive oil | For roasting and cooking |
| Salt and pepper | To taste |
👩🍳 Instructions
🔹 Step 1: Preheat the Oven
- Set your oven to 200°C (400°F).
🔹 Step 2: Prepare the Eggplant
- Wash and slice the eggplants into rounds or lengthwise strips—your choice.
- Arrange slices on a parchment-lined baking tray.
- Drizzle with olive oil and season with salt and pepper.
🔹 Step 3: Roast the Eggplant
- Roast for 20–25 minutes, or until tender and golden brown.
🔹 Step 4: Make the Tomato-Onion Sauce
- While the eggplant roasts, heat olive oil in a pan over medium heat.
- Sauté chopped onions until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chopped tomatoes, season with salt and pepper, and simmer until the mixture becomes saucy and thick.
- Finish with a sprinkle of fresh parsley.
🔹 Step 5: Assemble & Serve
- Arrange roasted eggplant slices on a serving platter.
- Spoon the warm tomato-onion sauce over the top.
- Add a generous dollop of Greek yogurt to each portion.
- Serve immediately and enjoy!
💡 Tips & Variations
- Add spice: A pinch of chili flakes or smoked paprika adds depth.
- Make it vegan: Swap Greek yogurt for a plant-based alternative.
- Serve it with: Warm pita, couscous, or a crisp green salad for a complete meal.
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