Steps to Prepare Award-winning Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Speedy Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Sig's Roasted Eggplants with Tomatoes and Feta, ( low fat,s using 9 ingredients and 5 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Get to make 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

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

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)

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