A tasty mix of roasted eggplant, zucchini, tomato, onion, capsicum, garlic and cheese!
Heat an oven to 180 Deg C.
Slice the eggplants into about 8 slices lengthways and salt the slices liberally. Sit them on a plate or draining board with a weight on top for 30 minutes. Wash the salt and juice off the eggplant and pat them dry. Brush them lightly with olive oil and grill them till soft and browned on a grill plate or BBQ. (An oven grill can be use instead.)
Slice the zucchini into about 4 slices lengthways. Brush them lightly with olive oil and grill them till soft and browned on a grill plate or BBQ.
Peel and quarter the onions.
Pull the garlic into individual cloves and remove any hard stalk.
Quarter the capsicum and remove the seeds and white central bit.
Quarter the tomatoes if using fresh ones.
Halve the chilli(s) and remove the stalk and seeds.
Put all of these vegetables in their own ovenproof dishes or on their own oiled oven trays and spray or brush them all with olive oil. Then cook them in the oven until quite soft.
Slice the cheese and then quarter the slices.
Chop the chilli into fine strips.
Squeeze the garlic cloves out of their skin and chop them in half.
Cut all the other cooked vegetables into chunks.
Mix all the vegetables and chillies together in one large oven proof dish with a generous grinding of pepper.
Add the cheese slices on top and drizzle over olive oil.
Put it in the oven and heat until the cheese has bubbled and browned or melted.
Serve in a deep plate or bowl and sprinkle the dill over the top.
Goes well with crusty fresh bread.
All the elements should be cooked in separate dishes to maintain their own flavour. Good quality oil is essential
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 55 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 397.1mg | 10 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 7.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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