🔹 Step 1: Preheat the Oven
Set your oven to 200°C (400°F).
🔹 Step 2: Prepare the Eggplant
Wash and slice the eggplants into rounds or lengthwise strips—your choice.
Arrange slices on a parchment-lined baking tray.
Drizzle with olive oil and season with salt and pepper.
🔹 Step 3: Roast the Eggplant
Roast for 20–25 minutes, or until tender and golden brown.
🔹 Step 4: Make the Tomato-Onion Sauce
While the eggplant roasts, heat olive oil in a pan over medium heat.
Sauté chopped onions until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Stir in chopped tomatoes, season with salt and pepper, and simmer until the mixture becomes saucy and thick.
Finish with a sprinkle of fresh parsley.
🔹 Step 5: Assemble & Serve
Arrange roasted eggplant slices on a serving platter.
Spoon the warm tomato-onion sauce over the top.
Add a generous dollop of Greek yogurt to each portion.
Serve immediately and enjoy!
💡 Tips & Variations
Add spice: A pinch of chili flakes or smoked paprika adds depth.
Make it vegan: Swap Greek yogurt for a plant-based alternative.
Serve it with: Warm pita, couscous, or a crisp green salad for a complete meal.
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