Roasted Eggplants With Red Capsicum, Tomatoes, Feta Cheese And G Recipe

Name: Roasted Eggplants With Red Capsicum, Tomatoes, Feta Cheese And G
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Eggplants With Red Capsicum, Tomatoes, Feta Cheese And G falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplants With Red Capsicum, Tomatoes, Feta Cheese And G

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