Roasted Eggplants with red capsicum, tomatoes, feta cheese and g |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Ingredients:
3 small eggplants, each sliced into 4 pcs.,lengthwise |
1 red bell pepper, cut into 1/2 cm thick slices (capsicum) |
3 medium tomatoes, cut into 1/2 cm thick slices |
2 tablespoons white vinegar, mixed with |
2 tablespoons grape juice |
2 cloves garlic, crushed |
2 teaspoons oil |
60 g feta cheese |
2 tablespoons chopped fresh basil (or tulsi leaves) |
salt |
Directions:
1. Place the eggplant slices in a large bowl.
2. Sprinkle with salt.
3. Keep aside for 30 minutes.
4. Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water.
5. Line oven tray with baking paper.
6. Place a tomato slice and capsicum slice between 2 eggplant slices.
7. Prepare all the eggplant slices in the same way.
8. Arrange on the baking tray.
9. Combine olive oil, vinegar-grape juice mixture and garlic.
10. Drizzle this combined mixture over the arranged eggplants.
11. Top with crumbled feta cheese.
12. Cover.
13. Bake in a moderately hot oven for 35 minutes.
14. Brush the veggies with pan juices (liquid which has been collected in the baking tray).
15. Bake uncovered for another 25-30 minutes or until well browned.
16. Sprinkle basil just before serving.
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