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Crustless Eggplant and Fetta Tart
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1
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2reviews
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14saves
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45min
Ingredients
Serves : 6
- 4 large eggplants cut into even slices 1cm thick
- 4 cloves garlic, minced with half cup of olive oil-more or less to taste
- 4 red capsicums, seeded and cut into six lengthwise slices
- 200g rocket
- 100g pesto, premade or shop bought
- 400g fetta cheese
- 200g rocket leaves
- 2 eggs
Directions
Preparation:15min › Cook:30min › Ready in:45min
- Preheat the oven to 200 degrees C. Grease a 20x35cm baking dish.
- Brush the sliced eggplant on both sides with oil and the minced garlic. Grill until brown on both sides. Remove browned eggplant and place it in a plate and let it cool off. Grill capsicums with skin side up. When capsicum's skins are blackened, remove from heat. Put the capsicums in a plastic bag and let them cool off. Remove blackened skin.
- Arrange the first layer of cooled off grilled eggplant in the bottom of the baking dish. Arrange the first layer of rocket over the eggplant. Add a layer of grilled capsicum. Spread the first layer of pesto over the capsicum. Crumble a layer of feta over the pesto. Repeat layers. It is best to finish with a layer of eggplant.
- Beat the two eggs and pour the mixture over the last layer of eggplant. Bake for 30 minutes.
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Reviews (2)
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by sarahlin
Very tasty, quite healthy and good for lunch or dinner. Preparation took longer than expected because of grilling of eggplant and capsicum, probably about 30-40 minutes and I altered the ingredients (see tweak). It looked and tasted great and I'd definately make it again. - 15 Nov 2009
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by sarahlin
Altered ingredient amounts. Great recipe. I only used 2 eggplants, 2 red capsicums, 200g of feta and I didn't include the garlic (as my father is allergic to it) or the pesto. I used spinach leaves instead of the rocket. It worked out really well, pumpkin would probably taste good in it too! - 15 Nov 2009
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