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

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READY IN: 2hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the eggplant slices in a large bowl.
  • Sprinkle with salt.
  • Keep aside for 30 minutes.
  • Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water.
  • Line oven tray with baking paper.
  • Place a tomato slice and capsicum slice between 2 eggplant slices.
  • Prepare all the eggplant slices in the same way.
  • Arrange on the baking tray.
  • Combine olive oil, vinegar-grape juice mixture and garlic.
  • Drizzle this combined mixture over the arranged eggplants.
  • Top with crumbled feta cheese.
  • Cover.
  • Bake in a moderately hot oven for 35 minutes.
  • Brush the veggies with pan juices (liquid which has been collected in the baking tray).
  • Bake uncovered for another 25-30 minutes or until well browned.
  • Sprinkle basil just before serving.
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