Smoky Eggplant & Yogurt Stacks

Name: Smoky Eggplant & Yogurt Stacks
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 180g eggplant, cut into 1.5cm thick rounds; 1 tbsp extra virgin olive oil; ½ tsp smoked paprika; ¼ tsp dried oregano; ¼ tsp garlic powder; Black pepper; Small pinch of sea salt; 70g plain Greek yogurt; 1 tsp fresh lemon juice; ½ tsp lemon zest; 1 tbsp fresh parsley, finely chopped; 1 tsp fresh dill, finely chopped; Small pinch of salt; Black pepper; 60g roasted red pepper, cut into small strips; 1 tbsp fresh parsley; ½ tsp extra virgin olive oil; A few fresh dill leaves; Lemon wedge, for serving

Prep 10 min
Cook 22 min
Total 32 min
Serves 1

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Why this works

Tender smoky eggplant is layered with cool, creamy lemon-herb yogurt and sweet roasted red pepper for a simple Mediterranean starter that looks much more special than the effort required.

Ingredients

1 serving

Eggplant

180g eggplant, cut into 1.5cm thick rounds
1 tbsp extra virgin olive oil
½ tsp smoked paprika
¼ tsp dried oregano
¼ tsp garlic powder
Black pepper
Small pinch of sea salt

Lemon-herb yogurt

70g plain Greek yogurt
1 tsp fresh lemon juice
½ tsp lemon zest
1 tbsp fresh parsley, finely chopped
1 tsp fresh dill, finely chopped
Small pinch of salt
Black pepper

For the stacks

60g roasted red pepper, cut into small strips
1 tbsp fresh parsley
½ tsp extra virgin olive oil
A few fresh dill leaves
Lemon wedge, for serving

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Instructions

Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
Arrange the eggplant rounds on the tray and brush both sides lightly with olive oil.
Sprinkle with smoked paprika, oregano, garlic powder, salt and black pepper.
Roast for 18 to 22 minutes, turning halfway, until tender with deeply golden edges.
Meanwhile, mix the Greek yogurt with lemon juice, lemon zest, parsley, dill, salt and black pepper.
Let the roasted eggplant cool for 2 to 3 minutes so the yogurt does not become runny.
Place one eggplant round on a serving plate. Add a spoonful of lemon-herb yogurt and a few roasted red pepper strips.
Repeat with another eggplant round, yogurt and roasted pepper, creating a small stack.
Finish with a final spoonful of yogurt, parsley, dill and a tiny drizzle of olive oil.
Serve with a squeeze of fresh lemon.

10 minPrep time
22 minCook time
32 minTotal time

From My Glucose Glow, myglucoseglow.com/smoky-eggplant-yogurt-stacks

My meal habit

I like to have a vegetable starter before my main meal, and this is exactly the kind of starter I enjoy because it feels like real food rather than something I am eating just because it is “healthy.”

I lost 24kg without giving up the foods I love. I learned to change the way I ate instead of constantly trying to eat less or follow another restrictive plan.