Roasted Eggplant And Tomato Towers

Ingredients

• Servings: 4
• 6 large tomatoes, halved
• 1/2 cup olive oil, divided
• 2 cloves garlic, chopped
• 1 tablespoon dried oregano
• sea salt and ground black pepper to taste
• 1 large eggplant
• 1/2 teaspoon smoked paprika
• 1/2 cup plain yogurt
• 2 tablespoons honey
• 1/4 cup roasted almonds

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• preheat oven to 300 degrees f (150 degrees c).
• arrange tomatoes, cut-side up, on a baking sheet. whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
• bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
• in the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. rinse the salt off the eggplant and transfer to a bowl. pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
• arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
• alternate tomato slices and eggplant slices on serving plates creating 'towers.' drizzle yogurt and honey over each 'tower'; top with almonds.