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Dinner recipe · from the recipe book

Greek Pork, Eggplant and Zucchini Yogurt Bake

Tender cumin-oregano ground pork layered with roasted eggplant, zucchini and tomato, bound in a tangy garlic-dill yogurt sauce that bakes up creamy and lightly set.

Greek Pork, Eggplant and Zucchini Yogurt Bake

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • 5½ cups cubed450 gEggplantcut into 1/2-inch rounds
  • 2 medium390 gZucchinicut into 1/2-inch rounds
  • 1½ medium150 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 tbsp27 gOlive oil
  • 1 tbsp3 gDried oregano
  • 1 tsp2 gGround cumin
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 large100 gEggsbeaten
  • 2 tbsp16 gAll-purpose flour
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tbsp15 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C). Prepare the eggplant, zucchini, onion, garlic, dill and parsley first.
  2. Toss the eggplant and zucchini with two-thirds of the olive oil, one-third of the salt and half of the black pepper; spread on two lined sheet pans and roast 20 minutes until golden. Lower the oven to 375°F (190°C).
  3. Meanwhile, heat the remaining one-third of the olive oil in a large skillet over medium heat. Cook the onion 5 minutes until soft, then add half of the garlic for 30 seconds.
  4. Add the ground pork and cook, breaking it up, until no pink remains and it reaches 160°F (71°C), about 8 minutes. Drain excess fat.
  5. Stir in the tomato paste, oregano, cumin, cinnamon, the canned tomatoes and another one-third of the salt; simmer 10 minutes until thick.
  6. Make the yogurt sauce: whisk the Greek yogurt, egg, flour, the remaining half of the garlic, dill, lemon juice, the remaining one-third of the salt and the remaining half of the black pepper.
  7. In a 9x13-inch baking dish, layer half of the roasted eggplant and zucchini, then all the pork sauce, then the remaining half of the vegetables. Spread the yogurt sauce evenly over the top.
  8. Bake at 375°F (190°C) for 30 minutes, until the yogurt sauce is set and reaches 160°F (71°C) in the center.
  9. Rest 10 minutes, sprinkle with the parsley and serve.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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