Ingredients

  • Eggplants: 2 large eggplants
  • Olive oil
  • Tomato, crushed (can): 1 can
  • Black pepper
  • Salt
  • Onions: 2 onions
  • Garlic: 4 gloves
  • Cilantro, ground: 2 tsp
  • Cumin, ground: 1 tsp
  • Cayenne pepper, ground: 1/2 tsp
  • Parsley, fresh: 1/4 cup chopped
  • Pine nuts, toasted: 1/4 cup, chopped
  • Greek yogurt

Equipment

  • Oven
  • Skillet
  • Baking dish
  • Baking sheet
  • Brush
  • Knife

Process

  • Pre-heat oven 375*F
  • Chop onions
  • Chop parsley
  • Brush baking dish w/ olive oil
  • Slice eggplant into 1/4" slices
  • Cover eggplant slices w/ oil
  • Salt & pepper the eggplant
  • Place eggplant on parchment paper on baking dish
  • Bake eggplant in oven for 25-30 min
    • until softened & lightly browned
    • Turn once
  • Heat olive oil in skillet (heat: MEDIUM-HIGH)
  • Add onions to skillet, reduce heat (heat: MEDIUM-LOW)
    • Until soft & golden
  • Add garlic, cilantro, cumin, cayenne to mixture
  • Add tomato
  • Put 1/3 of sauce to bottom of baking dish
  • Put 1/2 of the eggplant on top of the sauce in the baking dish
  • Add 1/3 of sauce top of eggplant
  • Add remaining eggplant on top of sauce
  • Add remaining sauce on top of eggplant
  • Bake for 25 min
    • Until bubbling
  • Sprinkle with pine nuts & parsley

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