Salt eggplant slices and let rest 30-60 minutes, then pat dry.
Ingredients (for 4 servings)
1 whole — Vegetables
3 whole — small eggplants, sliced into 1/2-inch rounds • 1 tsp salt • 2 tbsp olive oil • 3 medium potatoes, peeled and sliced into 1/4-inch rounds • 3 medium tomatoes, sliced into 1/2-inch rounds
1 whole — Turmeric Garlic Sauce
2 tsp — olive oil • 3 garlic cloves, crushed • 1/2 tsp turmeric • 1/4 tsp salt • 3/4 cup boiling water
1 whole — Garlic Yogurt Sauce
1 cup — plain yogurt or unsweetened plant-based yogurt • 1 garlic clove, crushed • 1/2 tsp salt
1 whole — Directions
1 whole — Place the eggplant slices in a large bowl and sprinkle with salt. Massage the salt onto both sides. Let it sit for 2–4 hours to draw out excess moisture.
1 whole — Preheat oven to 425°F and line baking sheets with parchment paper.
1 whole — Arrange eggplant on one sheet and potatoes on another. Brush both lightly with olive oil.
1 whole — Roast vegetables for 25–30 minutes, flipping halfway, until tender and lightly golden.
1 whole — While roasting, prepare turmeric garlic sauce by heating oil in a small pan over medium heat.
1 whole — Add garlic and cook for 2-3 minutes until lightly golden and fragrant. Then stir in turmeric and salt and cook for 20 seconds.
1 whole — Add boiling water carefully and stir to combine. Set sauce aside.
1 in — large deep skillet or Dutch oven, layer half the roasted potatoes. Top with half of the roasted eggplant and tomatoes.
1 whole — Repeat layers with remaining potatoes, eggplant, and tomatoes.
1 whole — Pour turmeric garlic sauce over the layered vegetables, cover, and simmer on low for 30–35 minutes without stirring.
1 whole — While the vegetables cook, combine yogurt, garlic, and salt in a small bowl.
1 whole — Serve the vegetables topped with the garlic yogurt sauce.