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Baked Eggplant with Tomato & Yogurt Herb Sauce (Vegetarian, Gluten, Grain Free & Low Carb)

This is a flavorful, tasty and delicious vegetarian dish that can be served both as a main course or side dish.
Course Main Course, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2

Ingredients

For the eggplants

  • 2 Eggplants cut in half lengthwise
  • Salt
  • 1/2 tbsp Olive oil

For the tomato sauce

  • 400 g Canned cherry tomatoes
  • 1 Yellow onion finely chopped
  • 2 Garlic cloves minced
  • 1/6 tsp Crushed chili flakes
  • 1 tsp Paprika powder
  • 1 tbsp Tomato paste
  • 1/2 tbsp Lemon juice
  • Sea salt, to taste
  • Black pepper, to taste
  • Olive oil, to fry

For the yogurt herb sauce

  • 2 dl Greek style yogurt
  • 1/2 dl Fresh mint roughly chopped
  • 1/2 dl Fresh cilantro roughly chopped
  • 1/2 Lemon zested
  • 1/2 tbsp Lemon juice
  • Sea salt, to taste
  • Black pepper, to taste

For the topping

  • 1/2-2/3 package Feta cheese crumbled
  • 1 Spring onion (both white and green part) thinly sliced
  • Arugula

Instructions

  • Slice the eggplants in half lengthwise. Using a sharp knife, carefully score the eggplants in a criss-cross pattern. Be careful not to cut them the whole way through.
  • Place the eggplant halves on a parchment or aluminium foil covered baking sheet with the cut side facing up. Season with salt to draw out excess water. Let them sit for 30 minutes.
  • Meanwhile preheat a nonstick pan over medium heat with some olive oil.
  • Add the chopped yellow onion to the hot pan and fry for 3-4 minutes, until the onion start to get soft and transparant.
  • Add the garlic, stir together and fry for 1-2 minutes more.
  • Add crushed chili flakes and paprika powder and stir together. Fry for 1 minute.
  • Add tomato paste, stir together and fry for 1-2 minutes.
  • Next add the canned cherry tomatoes, lemon juice and lemon zest. Stir together and let the sauce simmer for at least 20 minutes, but preferably longer. Stir regularly.
  • Taste to check the seasoning, add sea salt and black pepper as needed.
  • Preheat the oven to 200 degrees Celsius.
  • Gently squeeze each eggplant to press out more water after 30 minutes. Pat dry the face of each eggplant with a paper towel. Brush the eggplants with olive oil and place with the face side down on the lined baking sheet. Bake in the oven for 40-50 minutes, or until the eggplant turns golden brown and has collapsed slightly.
  • Meanwhile make the yogurt herb dressing by combining the ingredients in a bowl.
  • When the eggplants are done turn them around, with the face side up. Add tomato sauce on each half and bake in the oven for 5-10 minutes more.
  • Spread yogurt herb sauce at the bottom of plate/plates. Add the baked eggplants with tomato sauce on top.
  • Top with arugula, crumbled feta cheese and spring onion.