Eggplants in Tomato Sauce and Garlic Yogurt Dressing

Eggplants in Tomato Sauce and Garlic Yogurt Dressing

Eggplants in Tomato Sauce and Garlic Yogurt Dressing is incredibly light and a dish that’s fitting for any occasion. It goes great as a side dish for that Sunday roast, or as a buffet item for Lenten. The traditional method is to fry the eggplants and then smother the sauce over them. In this case, I’ve broiled the eggplants, then added a thick tomato sauce and dressed it up with a garlic yogurt dressing for added flavor. 

Skill level: Intermediate
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Eggplants in Tomato Sauce and Garlic Yogurt Dressing
Serves 6
Traditional "Armenian" Recipe
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 6 Indian eggplants (see note #1 below)
  2. 1 teaspoon salt
  3. ½ cup olive oil
Tomato Sauce
  1. 3 tablespoons vegetable oil
  2. 2 tablespoons tomato paste
  3. 6 garlic cloves cut lengthwise into half
  4. 2 cups water
  5. ½ teaspoon salt
  6. 1/8 teaspoon black pepper
  7. 1/8 teaspoon red pepper
Garlic Yogurt Sauce
  1. 1 cup yogurt
  2. ¼ cup cold water
  3. 2 – 3 garlic cloves crushed
  4. 1 teaspoon salt
  5. Chopped parsley for garnish
  1. Remove the leaves around the tip of the eggplants leaving the end tips on.
  2. Using a sharp knife peel the skin giving the eggplant a “striped” look.
  3. Cut each eggplant in half.
  4. Cut each half eggplant in half, but not all the way through.
  5. Place the eggplants in a large bowl and sprinkle the salt all over.
  6. Toss and set aside for about 15 – 30 minutes.
  7. Rinse the eggplants under cold water and gently dry them using a paper towel.
  8. Line a baking sheet with foil.
  9. Drizzle the olive oil and using your hands rub the oil all over the eggplants.
  10. Spread any remaining olive oil onto the baking sheet to prevent the eggplants from sticking to the pan when cooking.
  11. Place the baking sheet on the center rack of your oven and broil.
  12. Broil for 30 minutes on one side.
  13. Remove from the oven and flip them over.
  14. Broil again for another 8 – 10 minutes, and remove from oven.
  15. Make the garlic sauce.
  16. Insert the garlic halves on one half of each eggplant.
  17. In a 5 quart saucepan, add the vegetable oil, tomato paste and fry for a few minutes on medium high heat.
  18. Add the water and the seasonings.
  19. Bring the tomato sauce to a boil.
  20. Lower heat to medium low.
  21. Arrange the eggplants skin sides down uniformly on the sauce.
  22. Cover and cook for 15 minutes.
  23. Gently remove the eggplants from the sauce and arrange on a serving platter.
  24. Pour the thick tomato sauce over the eggplants.
  25. Spoon the garlic yogurt sauce over the eggplants.
  26. Decorate with a few parsley leaves and serve at room temperature.
♣ Notes
  1. 1. Any type of eggplant would work, but the small ones are much more presentable, especially for entertaining.
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