Eggplant and Tomato Bake
Ingredients
- 6 medium eggplants, quartered lengthways
- Extra virgin oil
- 1 brown onion, peeled and diced
- 4 garlic cloves, crushed
- 2 Tbsp sundried tomato pesto
- 1 tsp smoked paprika
- 400g can cherry tomatoes
- 400g diced tomatoes
- 1 Tbsp zaatar, plus extra to serve
- 2/3 cup vegetable stock - ½ bunch mint, leaves picked, finely chopped - 2 Tbsp toasted pine nuts, roughly chopped - ¼ cup Greek yoghurt - Juice of 1 lemon
Method
1. Preheat oven to 220°C. Line a large baking tray with baking paper and brush with olive oil.
2. Place eggplants on the baking tray and brush with olive oil. Bake for 30 – 35 minutes until softened.
3. Heat 1 Tbsp olive oil in a large frypan over medium heat. Add onion and stir for 3 – 4 minutes or until softened.
4. Add garlic and stir for 2 minutes or until softened.
5. Stir in tomato pesto, paprika, cherry tomatoes, diced tomatoes, zaatar and stock. Bring to a simmer and cook for 10 minutes or until thick and reduced. Season with salt and pepper.
6. Remove eggplant from oven and pour the tomato sauce over. Return the tray to the oven and cook for a further 20 minutes or until eggplant is very soft. Remove from oven and cool slightly.
7. Toss mint and pine nuts together.
8. Combine yoghurt and lemon juice, season with salt and pepper. Scatter mint mixture over eggplant and drizzle over yoghurt dressing to serve