Turkish Eggplant & Tomato Stacks

Ingredients

• 1 small eggplant, sliced 1/2‑inch
• 1/3 cup canned diced tomatoes, drained
• 3 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Brush eggplant slices with 2 tablespoons olive oil, season with salt and pepper, and roast 12 minutes, flipping halfway.

3. 3

   In a small pan, heat remaining olive oil, add tomatoes, cumin, and a pinch of salt; simmer 5 minutes.

4. 4

   Layer roasted eggplant and tomato sauce on a plate, drizzle with herb‑oil mixture.

5. 5

   Serve immediately.