Name: Roasted Eggplant with Tomato Sauce and Soy Yogurt Dressing
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2-3 pieces of eggplant (cut into pieces); 2 tbsp olive oil; Salt (to taste); 4 cloves garlic (minced); 2 tbsp tomato paste; 2 pieces of tomatoes (chopped); 1/2 tsp turmeric; 1/2 tsp black pepper; Salt (to taste); 1 onion (chopped); 2-3 green chilies; 2 pieces of tomatoes (chopped); 1 cup soy yogurt; 1 clove garlic (chopped); Salt (to taste); Dried mint; Chili powder; Fresh parsley

1. Prepare the Eggplant

Cut the eggplant into pieces and sprinkle salt on both sides. Let it sit for 20 minutes to remove bitterness. Rinse and dry well.

2. Roast the Eggplant

Preheat the oven to 200°C (390°F). Arrange the eggplant pieces on a baking tray, drizzle with olive oil, sprinkle salt, and roast for 25-30 minutes, or until golden brown.

3. Make the Tomato Sauce

In a pan, heat a little oil and sauté the minced garlic until fragrant. Add the tomato paste and chopped tomatoes. Season with turmeric, salt, and black pepper. Cook on high heat for about 5 minutes until the tomatoes soften.

4. Layer and Simmer

Add the roasted eggplant to the tomato sauce. Layer with chopped onions (optional), green chilies, and chopped tomatoes. Cover and simmer on medium-low heat for 20 minutes. Add water if necessary.

5. Prepare the Yogurt Sauce

In a bowl, mix the soy yogurt with minced garlic and a pinch of salt.

6. Assemble the Dish

Spread the yogurt sauce on a serving plate. Spoon the hot eggplant-tomato mixture on top. Optionally, add more yogurt. Garnish with dried mint, chili powder, and fresh parsley.