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Roasted eggplant with cheese and garlic
By : Method
- Place the eggplant slices in a large bowl.
- Sprinkle with salt, set aside for 30 mins.
- Rinse slices under running water, drain, pat dry on absorbent paper towel.
- Line oven tray with baking paper.
- Place a tomato slice and capsicum slice between 2 eggplant slices.
- Prepare all eggplant slices in the same way, arrange on baking tray.
- Combine olive oil, vinegar-grape juice mixture, garlic, sugar.
- Drizzle this combined mixture over the arranged eggplants.
- Top with crumbled feta cheese.
- Cover and bake in a moderately hot oven for 30-35 mins.
- Brush the vegetables with pan juices (liquid which has collected in baking tray).
- Bake uncovered for another 25-30 mins. or until well browned.
- Sprinkle basil leaves just before serving.
Image courtesy: Flickr/creativecommons@joefoodie
Ingredients:
3 small eggplants, each sliced into 4 pieces, lengthwise
1 red capsicum, cut into ½ cm thick slices
3 medium tomatoes, cut into ½ cm thick slices
2 tbsp. white vinegar, mixed with 2 tbsp. grape juice
2 cloves of garlic, crushed
2 tsp. sugarfree powder
2 tsp. olive oil
60 gms. feta cheese
2 tbsp. freshly chopped basil (tulsi) leaves
Salt to taste
3 small eggplants, each sliced into 4 pieces, lengthwise
1 red capsicum, cut into ½ cm thick slices
3 medium tomatoes, cut into ½ cm thick slices
2 tbsp. white vinegar, mixed with 2 tbsp. grape juice
2 cloves of garlic, crushed
2 tsp. sugarfree powder
2 tsp. olive oil
60 gms. feta cheese
2 tbsp. freshly chopped basil (tulsi) leaves
Salt to taste
If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title.
RECIPES BY REHANA KHAMBATY
