Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s

Name: Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s
Yield: 4 servings
Cuisine: British
Ingredients: 2 small eggplants (460g); 1 pinch cooking salt; 2 tbsp white wine vinegar; 2 medium tomatoes (260g); 1 clove garlic,crushed; 1 tsp olive oil; 1 tsp sugar,or sweetner to taste; 1/2 block feta cheese; 1 tbsp shredded fresh basil

Sigrun @sigrun

German, living in England

This is a recipe given to me by a friend in Germany . Thank you Ute, I love this .

Sigrun @sigrun

German, living in England

This is a recipe given to me by a friend in Germany . Thank you Ute, I love this .

Saved

Ingredients

4 servings

2small eggplants (460g)
1 pinchcooking salt
2 tbspwhite wine vinegar
2medium tomatoes (260g)
1 clovegarlic,crushed
1 tspolive oil
1 tspsugar,or sweetner to taste
1/2 blockfeta cheese
1 tbspshredded fresh basil

Saved

Steps

1

Cut the eggplant in half lengthways. Then keeping stems intact, cut each half lengthways into four slices. Place slices on a wire rack over a tray,sprinkle with salt, stand 30 minutes.Rinse slices well,drain,pat dry with absorbent paper.
2

Cut tomatoes into 5mm slices,place a tomato slice between eggplant slices,place on baking paper-covered oven tray. Drizzle with combined vinegar,garlic,oil and sugar (sweetner), top with crumbled feta cheese.
3

Bake, covered,in moderately hot oven for 35 minutes. Brush vegetables with pan juices, bake uncovered,further 35 minutes or until brownned. Serve sprinkled with basil.
4

Suitable for diabetes.
5

Per serve : 2.9 g fat, 235 kj (56 calories)