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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

Nutrition Info

424.5 calories carbohydrate: 31.1 g cholesterol: 1.8 mg fat: 33 g fiber: 8.8 g protein: 7.4 g saturatedFat: 4.5 g servingSize: - sodium: 118.9 mg sugar: 21.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 300 degrees F (150 degrees C).
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.
Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
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.
Arrange eggplant slices in a single layer in a skillet over medium heat, cook until tender, 3 to 4 minutes.
Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower', top with almonds.

4 servings

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