Recipes

Savory Cucumber Yogurt Parfait

Savory parfaits are going to be your new favorite snack
43 Ratings
100% would make again
Savory Cucumber Yogurt Parfait
Photo: Rachel Vanni/Tasting Table

Eddie Murphy points out in the blockbuster classic, Shrek, that everybody likes a parfait, and who are we to argue with a talking donkey? We take the breakfast classic one step further, making a savory version that layers cucumber yogurt with marinated tomato salad, eggplant caponata and a savory walnut-oregano granola (see the recipe).

We love how this dish takes advantage of summer produce, using cherry tomatoes and Fairy Tale eggplants. If you’re unfamiliar, Fairy Tale eggplants are the small lavender- and white-speckled variety you can get in the peak months of summer. However, if you can’t find them, feel free to use any kind of small eggplant.

To learn more, read “Savory Yogurt Is Pretty Sweet.”

Savory Cucumber Yogurt Parfait

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 20 minutes, plus cooling time

Cook Time: 10 minutes

Total Time: 30 minutes, plus cooling time

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

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.

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