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!

Printer-friendly recipe

Makes 6 servings

Ingredients

  • 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

Directions

  1. In a small bowl, stir together yogurt, mint, garlic, and salt.
  2. In another bowl, mix together chicken broth and warm water.
  3. Using a large nonstick skillet, pour in ¼ cup of chicken broth-water mixture.
  4. Over medium-high heat, saute onions until tender.  Remove to a plate.
  5. Add ¼ cup of chicken broth-water mixture.
  6. Saute eggplant slices (in batches), turning them once, until softened but not falling apart.  Add more chicken broth-water mixture if pan dries out.
  7. In a shallow baking dish, overlap ½ eggplant slices to form a layer.
  8. Layer on ½ tomato slices and then ½ onion rings.
  9. Repeat eggplant-tomato-onion layering.
  10. Drizzle yogurt mixture over the surface until it is covered.
  11. Sprinkle with cheese.
  12. 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.)

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