A fun and simple with spiced roasted eggplant layered and stacked with a tangy yogurt sauce and feta cheese.
Ingredients
2eggplants, sliced 1/2 inch thick. You should get 12-14 slices out of it.
2CupsGreek yogurt
1Cupdiced unpeeled English cucumber
3Tablespoonsfresh mint, minced
2clovesgarlic, minced or pressed
1Tablespoonground coriander
1Tablespoonpaprika
1 ½Teaspoonsground cumin
1Cupcrumbled feta cheese
Olive oil, for drizzling
Salt and pepper
Instructions
For yogurt sauce, mix together yogurt, cucumber, mint, and garlic. You could make this up to 24 hours in advance.
Slice eggplants into ½ inch slices and lay on a baking sheet. Drizzle well with olive oil and dust each piece with spice mixture (coriander, paprika, cumin (toasted)) and a pinch of salt and pepper.
Grill eggplants for about 4 minutes per side or bake them at 450 degrees for about 7 minutes per side. If the eggplants ever look really dry, drizzle on more olive oil.
Layer feta cheese and yogurt sauce in between slices of eggplant. Stake them two or three high.