Roasted Eggplants with red capsicum, tomatoes, feta cheese and g

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READY IN: 2hrs 25mins

Ingredients Nutrition


  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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