Baked Eggplant Yogurt Recipe
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Cover and refrigerate for up to 24 hours bake in 375 f 190 c oven until bubbly about 25 minutes.
Baked eggplant yogurt recipe. Arrange one third of the eggplant slices in one layer in a large ovenproof dish with a capacity of about 2 5 litres. Serve baked eggplant with yogurt hot in the baking dish. Add the yoghurt to a bowl along with the minced garlic and mix thoroughly using a wire whisk.
Sprinkle with 2 tbsp 25 ml of the parsley. Bake for 40 45 minutes or until the top is lightly browned and set and the sauce is bubbling. Serve hot in the baking dish.
Spoon the yogurt mixture over the top layer of eggplant spreading with the back of the spoon to cover evenly. Add the mashed eggplant and whisk together thoroughly adding salt to taste. Sprinkle with remaining thyme and parsley.
Mix the remaining 200 g yogurt with the beaten eggs and half of the parmesan. Pour into a serving dish and use the back of your spoon to create indented swirls across the surface. Stir the cumin into half of the yogurt.
Sprinkle with the remaining parmesan cheese. Bake for 40 45 minutes or until the top is lightly browned and set and the sauce is bubbling. Spoon the yogurt mixture over the eggplant spreading with the back of the spoon to cover evenly.
Preheat the oven to 180ºc. Arrange half of the zucchini slices on top in one layer then drizzle with half of the cumin flavoured yogurt.
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