Pasta Baked in Yogurt
Serves 4 as a main dish or 6-8 as a side dish.
Sea salt and freshly ground pepper
7 ounces dried whole grain macaroni or other pasta shapes
2 small Italian eggplants, cut into thin circles approximately 1/4 inch thick
2 cups non fat plain Greek yogurt
2 egg yolks
1 teaspoon fennel seeds
2 teaspoons dried dill weed
1 garlic clove, crushed
3 Roma tomatoes, sliced into thin circles
3 1/2 ounces crumbled reduced fat Feta cheese
1/4 cup slivered almonds
Preheat oven to 400?F. Spray pie plate or casserole dish with cooking spray.
Bring a saucepan of water to a boil and salt. Cook pasta until just shy of al dente.
Meanwhile, cook eggplant slices in a large frying pan over medium heat that has been coated with cooking spray. Cook until eggplant has softened and turned golden in places.
Beat together the yogurt, egg yolks, fennel seed, dill garlic, and salt and pepper to taste. Stir cooked pasta into this mixture to coat evenly. Spoon into a baking dish and smooth the surface.
Cover the pasta with interleaved rows of tomato and eggplant slices. Sprinkle feta and almonds over the top.
Bake in the oven until bubbly and golden on top, approximately 20-25 minutes.