Roasted Eggplant And Tomato Towers Recipe

Name: Roasted Eggplant And Tomato Towers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large tomatoes, halved; 1/2 cup olive oil, divided; 2 cloves garlic, chopped; 1 tablespoon dried oregano; sea salt and ground black pepper to taste; 1 large eggplant; 1/2 teaspoon smoked paprika; 1/2 cup plain yogurt; 2 tablespoons honey; 1/4 cup roasted almonds

Servings: persons

6 large tomatoes, halved
1/2 cup olive oil, divided
2 cloves garlic, chopped
1 tablespoon dried oregano
sea salt and ground black pepper to taste
1 large eggplant
1/2 teaspoon smoked paprika
1/2 cup plain yogurt
2 tablespoons honey
1/4 cup roasted almonds

1
Preheat oven to 300 degrees F (150 degrees C).
2
Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
3
Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
4
In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
5
Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
6
Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 large tomatoes, halved, 1/2 cup olive oil, divided, 2 cloves garlic, chopped, 1 tablespoon dried oregano, and more.

Yes, Roasted Eggplant And Tomato Towers 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.

Roasted Eggplant And Tomato Towers

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