How To Make Aubergine with Yogurt & Tomato Sauces
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Serves:
Ingredients
- 2 large aubergines, sliced into 1-inch thick rounds
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup tomato sauce
- 1/2 teaspoon red pepper flakes
- fresh parsley, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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Place the aubergine slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
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Roast in the oven for 25-30 minutes, or until the aubergine is tender and slightly golden.
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In a small bowl, mix together the Greek yogurt, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
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In another small bowl, combine the tomato sauce and red pepper flakes.
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Once the aubergine is cooked, remove from the oven and let it cool for a few minutes.
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To serve, arrange the aubergine slices on a platter. Top each slice with a dollop of yogurt sauce and a drizzle of tomato sauce.
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Garnish with fresh parsley.
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Serve immediately.
Nutrition
- Calories : 218kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 5mg
- Sodium : 580mg
- Total Carbohydrates : 23g
- Dietary Fiber : 8g
- Sugar : 12g
- Protein : 6g
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