Herbed Eggplant with Tomatoes, Onion and Garlic

Name: Herbed Eggplant with Tomatoes, Onion and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants; 1/3 cup canned diced tomatoes in juice, drained; 1/2 cup chopped white onion; 2 garlic cloves, minced; 3 tablespoons plain yogurt; 1/4 cup red wine vinegar; 3 tablespoons fresh lemon juice; 6 tablespoons extra-virgin olive oil; 3 tablespoons chopped fresh parsley; 3/4 teaspoon dried oregano; Pita bread, cut into wedges

Servings: persons

3 medium eggplants
1/3 cup canned diced tomatoes in juice, drained
1/2 cup chopped white onion
2 garlic cloves, minced
3 tablespoons plain yogurt
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
3/4 teaspoon dried oregano
Pita bread, cut into wedges

1
Preheat broiler.
2
Pierce eggplants all over with fork.
3
Place on baking sheet.
4
Broil until skin is crisp and flesh is soft, turning frequently, about 25 minutes.
5
Place eggplants on rack set over rimmed baking sheet.
6
Cool completely (liquid will drain from eggplants as they cool).
7
Using small knife, peel skin from eggplants.
8
Coarsely chop eggplants; place in large bowl.
9
Add tomatoes, onion and garlic.
10
Using electric mixer, beat 1 minute.
11
Add yogurt; beat 1 minute.
12
Reduce speed to low.
13
Add vinegar and lemon juice; beat to blend.
14
Gradually beat in oil.
15
Mix in parsley and oregano.
16
Season to taste with salt and pepper.
17
Cover and refrigerate at least 2 hours or overnight.
18
(Can be made 2 days ahead.)
19
Serve with pita bread.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium eggplants, 1/3 cup canned diced tomatoes in juice, drained, 1/2 cup chopped white onion, 2 garlic cloves, minced, and more.

Yes, Herbed Eggplant with Tomatoes, Onion and Garlic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!