*ari*/sig Roasted Eggplants with Tomatoes and Feta, ( low fat ,suitable for diabetes)

1. 1

   Cut the eggplant in half lengthways.

2. 2

   Then keeping stems intact, cut each half lengthways into four slices.

3. 3

   Place slices on a wire rack over a tray,sprinkle with salt, stand 30 minutes .Rinse slices well,drain,pat dry with absorbent paper.

4. 4

   Cut tomatoes into 5mm slices,place a tomato slice between eggplant slices,place on baking paper-covered oven tray.

5. 5

   Drizzle with combined vinegar,garlic,oil and sugar (sweetner), top with crumbled feta cheese.

6. 6

   Bake, covered ,in moderately hot oven for 35 minutes.

7. 7

   Brush vegetables with pan juices, bake uncovered,further 35 minutes or until brownned.

8. 8

   Serve sprinkled with basil.

9. 9

   Suitable for diabetes.

10. 10

    Per serve : 2.9 g fat, 235 kj (56 calories)

* Per serving · 4 servings · Values may vary.

No additional tips available.