Summer Meze: Yogurtlama! Layers Of Veggies Topped With Garlic Yogurt, Great Tomato Sauce – Greatness

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits and can be less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and higher in protein.

red pepper flakes

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika adds flavor without the heat of red pepper flakes.

Soak the potatoes and eggplants in cold water for at least 30 minutes, then drain and pat dry thoroughly.

Heat olive oil in a pan over medium heat.

Fry the potatoes until golden brown and creamy inside, then remove and shake off excess oil.

Fry the eggplants until golden brown and creamy inside, then remove and shake off excess oil.

Fry the zucchini until golden brown, then remove and shake off excess oil.

Fry the green peppers until shiny green and soft, then remove and shake off excess oil.

For the yogurt sauce, whisk yogurt with crushed garlic, salt, and black pepper until smooth and creamy.

For the tomato sauce, heat olive oil, add finely chopped garlic, then grated tomatoes. Once simmering, add salt, sugar, vinegar, and black pepper, and cook on low heat for about 10 minutes until thickened.

Layer the fried potatoes, eggplants, zucchini, and peppers on a serving dish.

Spread over the yogurt sauce, drizzle with the tomato sauce, and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens