Eggplant with Capcisum, Mushroom And Feta Cheese |
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Prep Time: 29 Minutes Cook Time: 1 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the latest WEEKEND magazine. Did you know that red capsicums are known as the caviar of vegetables and are even higher in Vitamin C than their green counterparts! They are also a good source of Vitamin A which helps heal wounds quickly and strengtens one's immune system. Capsicums contain a reasonable amount of folate and vitamin B6. They are excellent for those watching their weight. To enhance the body's absorption of Vitamin C contained in capsicums, one must eat 'em with iron-rich foods. Ingredients:
butter, as required |
2 onions, sliced into rings |
1 cup mushroom, sliced |
1 red capsicum, sliced into rounds |
1 eggplant, sliced into 1 cm thick rounds |
1 cup feta cheese, crumbled |
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme |
2 tablespoons fresh parsley, finely chopped |
extra virgin olive oil |
Directions:
1. Heat a little butter.
2. Stir-fry the onions until soft and golden brown.
3. Remove from flame.
4. Then, fry mushrooms until well-browned.
5. Remove from heat.
6. Keep aside.
7. Add a little more butter.
8. Saute the red capsicum.
9. Remove from flame.
10. Keep aside.
11. Heat some oil in a frying pan.
12. Shallow-fry the eggplant until golden in colour and cooked on both sides.
13. Drain on an absorbent paper towel.
14. Wipe the frying pan completely with an absorbent paper towel.
15. Arrange the eggplant on a flat dish.
16. Arrange onion rings over it.
17. Arrange the capsicum over it.
18. Combine the sauteed mushrooms, feta cheese and thyme.
19. Sprinkle the combined mixture over the capsicum.
20. Garnish with chopped parsley.
21. Pour a little olive oil before serving.
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