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Dairy
Easy
4 Servings
Allergens 
40 Minutes
Diets
Fun Fact: The eggplant is native to India, where it is considered the king of all vegetables. Its name differs around the world. It’s called “eggplant” in the United States, Canada, and Australia, “aubergine” in Great Britain, “brinjal” in South Africa and India, and “melanzane” in Italy.
1 small eggplant, sliced into 1-inch thick pieces lengthwise
pinch Haddar Kosher Salt
pinch garlic powder
pinch black pepper
1 cup grape tomatoes, halved
3 tablespoons Gefen Olive Oil
1 cup crushed tomato sauce
2 garlic cloves, minced or 2 cubes Gefen Frozen Garlic
pinch cayenne pepper
1 teaspoon smoked paprika
3 tablespoons pure maple syrup
2 to 3 fresh basil leaves, chopped
Haddar Kosher Salt, to taste
pepper, to taste
2 cups plain leben or Greek yogurt
fresh basil leaves
toasted pine nuts
Coat the bottom of a grill pan with olive oil and heat until super-hot. Brush olive oil on all sides of eggplant slices. Sprinkle each side with salt, pepper, and garlic powder; then place them in the hot pan.
Grill eggplant for two to three minutes at a time per side, flipping over twice to gain the grill marks, until eggplant is cooked.
In a large frying pan, sauté tomatoes in olive oil for six to eight minutes, until they are plumped and pan-roasted.
Add remaining ingredients and let cook down for another 11 to 12 minutes. Season with salt and pepper to taste.
Spread yogurt to cover a large flat plate. Top with eggplant slices. Dollop eggplant with tomato sauce, and garnish with additional fresh basil and pine nuts.
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