Eggplant Strata with Minted Yogurt
Once again I succumbed to the discount rack and recently brought home four marked-down eggplants. I could make eggplant soup out of two of them, but what about the other two? I couldn’t make a vegetable pie because I had no mushrooms. Time for research!
I cruised my cookbooks and the Internet for eggplant dishes, and found that most were heavy on oil, cream, and/or cheese. However, in this delicious and low-calorie version, the oil is replaced by chicken broth, the cream by yogurt, and the cheese toned down to a sprinkling of sheep romano.
The key to this dish is the fresh mint which provides a subtle, Middle Eastern backdrop to the vegetables. The original recipe called for 3 tbsp. of chopped fresh mint. I used 4 tbsp. or ¼ cup. If you love mint, I suggest adding more!
Makes 6 servings
- 1 cup goat or sheep yogurt
- ¼ cup chopped fresh mint
- 2 tsp. minced garlic
- ¼ tsp. salt
- ¼ cup chicken broth powder
- 1 cup warm water
- 1 large onion, sliced into rings
- 1-2 unpeeled eggplants (about 1½ lbs. total), sliced into ¼” slices
- 2-3 ripe tomatoes, sliced thinly
- ¼ cup grated sheep romano cheese
- In a small bowl, stir together yogurt, mint, garlic, and salt.
- In another bowl, mix together chicken broth and warm water.
- Using a large nonstick skillet, pour in ¼ cup of chicken broth-water mixture.
- Over medium-high heat, saute onions until tender. Remove to a plate.
- Add ¼ cup of chicken broth-water mixture.
- Saute eggplant slices (in batches), turning them once, until softened but not falling apart. Add more chicken broth-water mixture if pan dries out.
- In a shallow baking dish, overlap ½ eggplant slices to form a layer.
- Layer on ½ tomato slices and then ½ onion rings.
- Repeat eggplant-tomato-onion layering.
- Drizzle yogurt mixture over the surface until it is covered.
- Sprinkle with cheese.
- Bake in 350° F oven for 20-25 minutes, or until strata is hot and bubbly.
For Weight Watchers: I cut the strata into six pieces because this recipe has only 6 points total on both the Points and PointsPlus plans. Therefore, each serving (approximately 1-1½ cups) was worth 1 point.
(Adapted from “Middle Eastern Eggplant Baked with Yogurt and Fresh Mint” in Lighthearted at Home by Anne Lindsay.)