Roasted Eggplant with Spiced Tomato Sauce & Garlic Yoghurt

Savor the rich flavors of the Mediterranean with this roasted eggplant dish, layered with a spiced tomato sauce and topped with creamy garlic yoghurt. A perfect combo of smoky, tangy, and cool.

Ingredients:

For the Roasted Eggplant:

• 2 medium eggplants, sliced into 1.5 cm rounds

• 2 tablespoons olive oil

• Salt, to taste

For the Spiced Tomato Sauce:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon chili flakes (optional)

• 400g canned chopped tomatoes

• 1 teaspoon sugar (optional)

• Salt and pepper, to taste

For the Garlic Yoghurt:

• 1 cup Bekaa Dairy Natural Yoghurt

• 1 garlic clove, minced

• 1 tablespoon lemon juice

• Salt, to taste

To Garnish:

• Fresh parsley, chopped

• Pomegranate seeds (optional)

• A drizzle of olive oil

Instructions:

1. Roast the Eggplant:

   • Preheat your oven to 200°C (390°F).

   • Arrange the eggplant slices on a baking tray lined with parchment.

   • Brush with olive oil and sprinkle with salt.

   • Roast for 25–30 minutes, flipping halfway, until golden and tender.

2. Make the Spiced Tomato Sauce:

   • Heat olive oil in a saucepan over medium heat.

   • Add onion and cook until translucent.

   • Stir in garlic, cumin, paprika, and chili flakes.

   • Add tomatoes, sugar, salt and pepper.

   • Simmer for 15–20 minutes until thickened.

3. Make the Garlic Yoghurt:

   • Combine Bekaa Dairy Natural Yoghurt with garlic, lemon juice, and salt.

   • Mix well and chill.

4. Assemble:

   • Spread tomato sauce on a platter.

   • Layer with roasted eggplant.

   • Drizzle with garlic yoghurt.

   • Top with parsley and salt & pepper to taste