Roasted eggplant with cheese and garlic

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.