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

 

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

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

  1. 2 small eggplants (460g)
  2. 1 pinch cooking salt
  3. 2 tbsp white wine vinegar
  4. 2 medium tomatoes (260g)
  5. 1 clove garlic, crushed
  6. 1 tsp olive oil
  7. 1 tsp sugar, or sweetner to taste
  8. 1/2 block feta cheese
  9. 1 tbsp shredded fresh basil

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

  1. Cut the eggplant by 50 % lengthways. Then keeping stems unchanged, cut each half lengthways directly into four slices. Place slices over a wire rack over a dish, sprinkle with salt, stand 35 minutes. Rinse slices well, strain, pat dry with absorbent document.

  2. Lower tomatoes into 5mm slices, spot a tomato slice between eggplant slices, place on baking paper-covered oven tray. Drizzle with put together vinegar, garlic, oil and glucose (sweetner), top with crumbled feta cheese.

  3. Bake, covered, in moderately warm oven for 35 minutes. Comb vegetables with pan juices, make uncovered, further 35 minutes or perhaps until brownned. Serve sprinkled with basil.

  4. Suitable for diabetes.

  5. Per serve: 2. 9 h fat, 235 kj (56 calories)