Recipe By Ginger21
Published Jun 4th
Prep 20m Cook 3h Additional - Ready In 3h 20m
Servings 4 servings Calories 424.5

This has a long cooking time, but is definitely worth the wait.

Recipe Ingredients

  • 6 large tomatoes, halved
  • ½ cup olive oil, divided
  • 2 cloves garlic, chopped
  • 1 tablespoon dried oregano
  • sea salt and ground black pepper to taste
  • 1 large eggplant
  • ½ teaspoon smoked paprika
  • ½ cup plain yogurt
  • 2 tablespoons honey
  • ¼ cup roasted almonds

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
  3. 3 Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
  4. 4 In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
  5. 5 Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
  6. 6 Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.

Nutrition Facts

  • Calories 424.5
  • Carbohydrate 31.1 g
  • Cholesterol 1.8 mg
  • Fat 33 g
  • Fiber 8.8 g
  • Protein 7.4 g
  • Saturated Fat 4.5 g
  • Sodium 118.9 mg
  • Sugar 21.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. I like the idea of this recipe but the yogurt honey and almonds didn't really work for me. A little ricotta a chiffonade of fresh basil and some pignoli (pine nuts) would have been better.