Roasted Eggplant and Tomato Towers

Roasted eggplant and tomatoes are layered on a plate topped with yogurt, honey, and almonds for a colorful and fancy appetizer or main dish salad.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 425 Calories

Ingredients

• 2 tablespoons honey
• ½ cup plain yogurt
• 1 tablespoon dried oregano
• 2 cloves garlic, chopped
• 1 large eggplant
• sea salt and ground black pepper to taste
• ½ teaspoon smoked paprika
• ½ cup olive oil, divided
• 6 large tomatoes, halved
• ¼ cup roasted almonds

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 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.

Step 3

Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.

Step 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.

Step 5

Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.

Step 6

Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.