Roasted eggplant with cheese and garlic

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Roast Recipe
Difficulty: Medium

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  • 3 small eggplants, each sliced into 4 pieces, lengthwise
  • 1 red capsicum, cut into .5 cm thick slices
  • 3 medium tomatoes, cut into .5 cm thick slices
  • 2 tbsp - white vinegar, mixed with 2 tbsp. grape juice
  • 2 cloves of garlic, crushed
  • 2 tsp - sugarfree powder
  • 2 tsp - olive oil
  • 60 gms. feta cheese
  • 2 tbsp - freshly chopped basil (tulsi) leaves
  • Salt to taste

How to Make Roasted eggplant with cheese and garlic

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