Baked Eggplant & Tomato Mediterranean Casserole Recipe

About this recipe

This Baked Eggplant & Tomato Mediterranean Casserole is a perfect blend of Indian spices and Mediterranean inspiration, crafted to meet vegetarian and diabetic-friendly dietary needs. Featuring tender eggplant slices layered with a rich tomato-based sauce, aromatic herbs, and a touch of creamy yogurt, this dish is wholesome and satisfying. Ideal for family gatherings, it offers a comforting dessert-like warmth with a savory twist, making it a unique addition to your meal repertoire.

Ingredients

• 500 gm Eggplant
• 500 g Tomato - Hybrid
• 200 g Dahi
• - Olive Oil
• 1Bunch Pudina
• 100 g Coriander Leaves
• 50 g Black Pepper Powder
• 50 g Asafoetida Powder
• - Coriander Powder
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Preheat your oven to 180°C (350°F). Slice the eggplant into thin rounds and sprinkle with a pinch of salt. Let it rest for 15 minutes to draw out moisture, then pat dry.
2. 2. Heat olive oil in a pan over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle. Stir in turmeric powder, coriander powder, and red chili powder, followed by chopped tomatoes. Cook for 5-7 minutes until the tomatoes soften and form a sauce.
3. 3. Mix yogurt into the tomato sauce and let it simmer for 2-3 minutes. Season with black pepper and additional salt, if needed.
4. 4. In a casserole dish, layer the eggplant slices, spreading the tomato-yogurt mixture evenly over each layer. Repeat until all ingredients are used, finishing with a layer of sauce on top.
5. 5. Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to achieve a slightly browned top.
6. 6. Garnish with chopped mint and coriander leaves before serving warm. Pair it with naan or enjoy it as is for a hearty and flavorful meal.