Name: Roasted Eggplants with red capsicum, tomatoes, feta cheese and g
Prep time: 1 h 25 min
Cook time: 1 h
Total time: 2 h 25 min
Yield: 8 serving(s)
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

Recipe by Charishma_Ramchanda

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Ready In:: 2hrs 25mins
Serves:
Units:

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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

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.