Yogurt-Macaroni Bake

Adapted from World Vegetarian Classics.







Ingredients

7oz macaroni
2 medium eggplants (1lb), sliced into thin circles
2 cups yogurt
2 egg yolks
1 tsp fennel seeds
2 tsp dill weed (dried)
1 clove garlic, crushed (nadine says more)
3 large tomatoes, sliced into thin circles
3.5 oz feta cheese
1/3 cup slivered almonds
8x12 casserole dish

Instructions

1) Preheat oven to 400F. Brush casserole dish with oil.
2) Cook pasta until al dente and drain.
3) Fry eggplant until gold brown. Alternatively, you can broil the eggplant by lightly tossing them in oil and baking them at 450F for 15-20 minutes until tender.
4) Beat yogurt, egg yolks, fennel, dill, garlic, slat, pepper in a large bowl. Stir in the pasta to coat. Put into baking dish and make an even layer
5) Cover the pasta with rows of eggplant and tomato. Sprinkle the almonds and feta on top. Cook until hot, bubbly and golden on top, 20-25 minutes.