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Greek Eggplant Byzantine (Melitzanes Vizantiou)

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Why I Love This Recipe

We had this for supper last night. It is very good and I will be making it again. DH & I both enjoyed this. We've only been eating eggplant a couple of years so I'm always looking for new ways to fix them. I didn't have any yogurt so I used a combination of 1% fat cottage cheese and no fat cream cheese. I've seen recipes that say yogurt of cottage cheese. Decided I want it a bit creamier then just the cottage cheese and added the sour cream Worked great.

Ingredients You'll Need

1 large eggplant (aubergine), cut into 1/2-inch (1 cm) slices
Olive oil
For the sauce:
1 onion, chopped
1 cup (250 ml) tomato puree or tomato sauce
1 cup (250 ml) yogurt
1 cup (250 ml) water
1 tsp (5 ml) dried oregano, crushed
Salt and freshly ground pepper to taste


Sprinkle the eggplant slices generously with salt and place in a

colander for 15 minutes. Rinse the eggplant and pat dry. Place the

eggplant slices on a greased baking sheet and brush generously with

olive oil. Place under a preheated broiler and broil until lightly

browned, about 5 minutes per side. Meanwhile, combine the ingredients

for the sauce in an electric blender or food processor and puree until

smooth. Layer half the eggplant slices in a greased baking dish and

spread half the sauce over them. Repeat with the remaining eggplant

and sauce and top with the grated cheese. Bake in a preheated 350F

(180C) oven until bubbling and lightly browned, about 45 minutes.

Serves 4 to 6 as a side dish, 2 to 3 as a main dish.

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