Baked eggplant with yogurt

In this delicious dish, grilled slices of eggplant and zucchini are layered with a rich tomato sauce and cumin–flavoured yogurt, then baked. Thick slices of bread and a crisp green salad are the perfect accompaniments to make a satisfying meal.

Baked eggplant with yogurt


  • 3 tablespoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can chopped tomatoes, about 400 g
  • 2 teaspoons tomato paste
  • 100 ml dry red wine
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • salt and pepper
  • 3 eggplant, about 700 g in total, cut into 1 cm slices
  • 3 zucchini, about 500 g in total, thinly sliced
  • ½ teaspoon ground cumin
  • 1⅔ cups (410 g) low–fat natural yogurt
  • 2 eggs, beaten
  • ⅓ cup (35 g) freshly grated parmesan


  1. Heat 1 tablespoon of the oil in a saucepan, add the onion and cook for about 8 minutes, or until softened.
  2. Add the garlic and cook for a further minute, stirring.
  3. Stir in the chopped tomatoes, tomato paste, wine and bay leaf.
  4. Cover and simmer gently for 10 minutes.
  5. Uncover the pan and let the sauce bubble for a further 10 minutes, or until thickened, stirring occasionally.
  6. Remove the bay leaf.
  7. Stir in the parsley and season with salt and pepper to taste.
  8. While the sauce is simmering, preheat the grill to moderate.
  9. Lightly brush the eggplant and zucchini slices with the remaining 2 tablespoons oil.
  10. Cook under the grill, in batches, for 3–4 minutes on each side, or until browned and very tender.
  11. Preheat the oven to 180°C.
  12. Stir the cumin into half of the yogurt.
  13. Arrange one–third of the eggplant slices, in one layer, in a large ovenproof dish that is about 2.
  14. 5 litres capacity.
  15. Spoon over half of the tomato sauce.
  16. Arrange half of the zucchini slices on top, in one layer, then drizzle with half of the cumin–flavoured yogurt.
  17. Repeat the layers, then finish with a layer of the remaining eggplant slices.
  18. Mix the remaining 200 g yogurt with the beaten eggs and half of the parmesan.
  19. Spoon the yogurt mixture over the eggplant, spreading with the back of the spoon to cover evenly.
  20. Sprinkle with the remaining parmesan.
  21. Bake for 40–45 minutes, or until the top is lightly browned and set, and the sauce is bubbling.
  22. Serve hot, in the baking dish.

Serves 4
Preparation: 20 minutes
Cooking: about 1¼ hours


Milk, Eggs and Cheese

Click here for more cookbooks...

More Recipes

Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.