Savory Cucumber Yogurt Parfait Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 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
  • 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
  • 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
  1. 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.
  2. 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.
  3. Make the cucumber yogurt: In a blender, combine the yogurt, cucumber, salt and pepper, and purée until smooth.
  4. 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.