Savory Cucumber Yogurt Parfait
2 - Lunch, 6 - Healthy snacks & desserts, Healthy Snack or Drink, Snack
Ingredients
For the Eggplant Caponata:
¼ cup olive oil
8 ounces Fairy Tale eggplant, small diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon thyme leaves
2 tablespoons finely chopped parsley
1 tablespoon balsamic vinegar
1 tablespoon capers
½ tablespoon honey
6 Castelvetrano olives, pitted and roughly chopped
Kosher salt and freshly ground black pepper, to taste
For the Marinated Tomato
Salad:
12 ounces cherry tomatoes, quartered
½ cup diced cucumber
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon finely chopped fresh oregano
1 garlic clove, minced
½ red onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
For the Cucumber Yogurt Parfait:
4 cups plain full-fat Greek yogurt
½ cup coarsely grated English cucumber
Kosher salt and freshly ground black pepper, to taste
1 cup savory walnut-oregano granola
Directions
Make the caponata: In a large skillet, heat the olive oil over medium high heat. Add the eggplant and cook, stirring as needed until golden, 4 to 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Stir in the tomato paste and cook until caramelized, 1 to 2 minutes, then remove from the heat and let cool completely. Once cool, mix in the remaining caponata ingredients.
Make the marinated tomato salad: In a medium bowl, toss all the marinated tomato salad ingredients together. Let sit for 15 minutes, then toss again.
Make the cucumber yogurt: In a blender, combine the yogurt, cucumber, salt and pepper, and purée until smooth.
Assemble the parfaits: In 4 glasses, layer the yogurt, caponata, tomatoes and granola in that order twice for a total of 8 layers in each glass, then serve.
Nutrition
Calories per Serving 661
Total Fat 43.9 g
Saturated Fat 13.8 g
Trans Fat 0.0 g
Cholesterol 38.3 mg
Total Carbohydrates 43.9 g
Dietary Fiber 7.9 g
Total Sugars 24.8 g
Sodium 1,304.0 mg
Protein 28.4 g