Roasted Eggplant And Tomato Towers - cooking recipe

Ingredients
    6 large tomatoes, halved
    1/2 cup olive oil, divided
    2 cloves garlic, chopped
    1 tablespoon dried oregano
    sea salt and ground black pepper to taste
    1 large eggplant
    1/2 teaspoon smoked paprika
    1/2 cup plain yogurt
    2 tablespoons honey
    1/4 cup roasted almonds
Preparation
    Preheat oven to 300 degrees F (150 degrees C).
    Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes.
    Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours.
    In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat.
    Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes.
    Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.

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