Eggplant With Capcisum Mushroom And Feta Cheese Recipes
EGGPLANT WITH CAPCISUM, MUSHROOM AND FETA CHEESE
From the latest WEEKEND magazine. Did you know that red capsicums are known as the "caviar of vegetables" and are even higher in Vitamin C than their green counterparts! They are also a good source of Vitamin A which helps heal wounds quickly and strengtens one's immune system. Capsicums contain a reasonable amount of folate and vitamin B6. They are excellent for those watching their weight. To enhance the body's absorption of Vitamin C contained in capsicums, one must eat 'em with iron-rich foods.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 59m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little butter.
- Stir-fry the onions until soft and golden brown.
- Remove from flame.
- Then, fry mushrooms until well-browned.
- Remove from heat.
- Keep aside.
- Add a little more butter.
- Saute the red capsicum.
- Remove from flame.
- Keep aside.
- Heat some oil in a frying pan.
- Shallow-fry the eggplant until golden in colour and cooked on both sides.
- Drain on an absorbent paper towel.
- Wipe the frying pan completely with an absorbent paper towel.
- Arrange the eggplant on a flat dish.
- Arrange onion rings over it.
- Arrange the capsicum over it.
- Combine the sauteed mushrooms, feta cheese and thyme.
- Sprinkle the combined mixture over the capsicum.
- Garnish with chopped parsley.
- Pour a little olive oil before serving.
Nutrition Facts : Calories 162.5, Fat 8.4, SaturatedFat 5.7, Cholesterol 33.4, Sodium 425, Carbohydrate 16.3, Fiber 5.6, Sugar 8.1, Protein 7.9
ROASTED EGGPLANTS WITH RED CAPSICUM, TOMATOES, FETA CHEESE AND G
Make and share this Roasted Eggplants with red capsicum, tomatoes, feta cheese and g recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheese
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant slices in a large bowl.
- Sprinkle with salt.
- Keep aside for 30 minutes.
- Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water.
- Line oven tray with baking paper.
- Place a tomato slice and capsicum slice between 2 eggplant slices.
- Prepare all the eggplant slices in the same way.
- Arrange on the baking tray.
- Combine olive oil, vinegar-grape juice mixture and garlic.
- Drizzle this combined mixture over the arranged eggplants.
- Top with crumbled feta cheese.
- Cover.
- Bake in a moderately hot oven for 35 minutes.
- Brush the veggies with pan juices (liquid which has been collected in the baking tray).
- Bake uncovered for another 25-30 minutes or until well browned.
- Sprinkle basil just before serving.
Nutrition Facts : Calories 95.7, Fat 3.3, SaturatedFat 1.4, Cholesterol 6.7, Sodium 90.9, Carbohydrate 15.6, Fiber 7.9, Sugar 7.6, Protein 3.8
BAKED EGGPLANT WITH FETA CHEESE
From about.com and is described as follows: "The classic combination of eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer or main dish." Haven't tried it yet but sounded yummy and easy to make.
Provided by food addict
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
- Preheat the oven to 355°F (180°C).
- Layer the eggplant in the bottom of a baking dish.
- Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
- Serve hot, warm, or at room temperature.
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