Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This has a long cooking time, but is definitely worth the wait.

Recipe Summary test

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • 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.

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

  • 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.

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

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

Nutrition Facts

425 calories; protein 7.4g; carbohydrates 31.1g; fat 33g; cholesterol 1.8mg; sodium 118.9mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/12/2015
I like the idea of this recipe but the yogurt honey and almonds didn't really work for me. A little ricotta a chiffonade of fresh basil and some pignoli (pine nuts) would have been better. Read More
(1)