Eggplant and tomato bake with yoghurt topping

SERVES 4 PREP AND COOK TIME 1 HOUR

2 medium (600g) eggplants, chopped coarsely

1 teaspoon fine sea salt

⅓ cup (80ml) extra virgin olive oil

1 medium (150g) onion, chopped finely

200g Swiss brown mushrooms, sliced 2 cloves garlic, chopped finely

6 large (540g) roma tomatoes, chopped coarsely

⅓ cup coarsely chopped fresh flat-leaf parsley 4 egg yolks

2 eggs

1½ cups (420g) Greek-style yoghurt

1½ cups (120g) finely grated parmesan cheese

1 Preheat oven to 200°C (180°C fan-forced). Place four shallow 2-cup (500ml) ovenproof dishes on an oven tray.

2 Toss eggplant with the salt in a colander over a bowl. Stand for 20 minutes.

3 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring, for 2 minutes or until lightly golden. Add mushrooms; cook, stirring, for a further 5 minutes or until browned lightly. Add garlic and tomatoes; simmer for 10 minutes.

4 Pat eggplant dry between sheets of paper towel to remove any excess moisture. Heat 1½ tablespoons of the oil in a large, clean frying pan over high heat; cook half the eggplant, stirring, for 3 minutes or until golden and tender. Remove from pan. Repeat with remaining oil and eggplant.

5 Stir eggplant and ¼ cup of the parsley into tomato mixture; season to taste. Spoon mixture into dishes.

6 For yogurt topping, combine egg yolks, whole eggs, yoghurt and 1⅓ cups of the parmesan in a medium bowl. Spoon topping on eggplant mixture; top with remaining parmesan. Bake for 12 minutes or until golden. Serve with remaining parsley. Not suitable to freeze or microwave.