Baked Eggplant with Greek Yogurt Feta Drizzle

Image: My Intuitive Health

Baked Eggplant with Greek Yogurt Feta Drizzle

Servings

3-4

Ingredients

For the Toppings

For the Tomato Sauce

1 28 oz can of tomato puree
1 onion, peeled and diced finely
2 large carrots, peeled and diced finely
1 tsp oregano
1 garlic clove, minced
Salt and pepper
1 tbsp olive oil

For the Yogurt Sauce

¼ cup feta
½ cup Greek yogurt (full fat)
Juice of ½ lemon
2 tbsp olive oil
Honey (optional)
Fresh basil leaves, minced
Salt and pepper

Instructions

Preheat oven to 425 degrees F.

Slice the eggplant the into 1/2 inch thick round slices. Place the eggplant in a single layer on a sheet tray lined with parchment paper and lightly drizzle each side with a little olive oil, salt, and pepper. Bake for about 40 minutes, flipping once halfway through, until tender and beginning to char. Remove from the oven and top with sauce and cheese. Return to the oven for 5-10 minutes to let the cheese melt.

In a medium sauce pan, add the olive oil and finely diced veggies. Cook on medium-high heat, stirring often, until the veggies start to brown slightly (about 10 minutes). Add the clove of minced garlic, oregano, salt, and pepper. Cook for one minute then add the can of pureed tomatoes. Simmer on low heat for 20-30 minutes.

Cook the orzo according to package instructions. Once the orzo is cooked, season it with salt, pepper, and a drizzle of olive oil.

To make the yogurt sauce, you can either whisk all the ingredients in a bowl or use your food processor. Taste for seasonings and adjust accordingly.

To serve, layer the eggplant slices (2-3) with orzo and extra sauce if you’d like. Drizzle the yogurt sauce. Enjoy!

Baked Eggplant with Greek Yogurt Feta Drizzle