Serves 4
99 cal · 45 min
Mediterranean Roasted Eggplant with Tomato Sauce
Recipe GLPR99c874e68acbc8
Tender roasted eggplant slices topped with tangy tomato sauce and finished with a cool, creamy yogurt-garlic drizzle. A light and flavorful Mediterranean-inspired dish that works beautifully as an appetizer, side dish, or vegetarian entrée.
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Ingredients
2 medium eggplants
as needed Vegetable oil spray
1 cup low-sodium pizza or spaghetti sauce
1/2 cup low-fat plain yogurt
1 garlic clove, finely chopped
Directions
Preheat your oven to 350°F. Rinse the eggplants thoroughly under running water and pat dry with a paper towel.
Using a sharp knife, trim and discard the stem end from each eggplant. Slice the eggplants lengthwise or crosswise into 1/2-inch-thick slices.
Generously coat a baking sheet or large baking pan with vegetable oil spray. Arrange the eggplant slices in a single layer, spacing them evenly without overlapping.
Spoon about 2 tablespoons of the low-sodium tomato sauce onto each eggplant slice, spreading gently to coat the surface.
Place the baking pan in the preheated oven and roast for 30 minutes, until the eggplant is very tender and lightly golden at the edges.
While the eggplant roasts, whisk together the plain yogurt and finely chopped garlic in a small bowl until well combined. Set aside.
Remove the eggplant from the oven and transfer to a serving platter. Drizzle the yogurt-garlic sauce decoratively over each eggplant slice using a spoon or squeeze bottle, creating thin, artistic lines across the surface.
Serve immediately while the eggplant is still warm and the yogurt sauce is cool, as a side dish, appetizer, or light main course.
