Brinjal Bell Pepper Feta tart

    1 hour 30 mins

    Yummy dish, great as a vegetarian equivalent of lasagne. Freezes well. Good cold or warm.

    3 people made this

    Serves: 6 

    • 400g feta cheese
    • 1 head of garlic, minced, with 125ml of olive oil
    • 200g rocket or salad leaves of choice
    • 4 red bell peppers, cut into six slices lengthways
    • 4 large brinjal, cut into even slices .75cm thick
    • 2 eggs
    • For the pesto
    • 125g basil leaves
    • 5 tbsp pine nuts
    • 1 clove garlic
    • black pepper to taste
    • 2 tsp olive oil

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Preheat the oven to 200 C. Lightly grease a 20x30cm baking dish with some olive oil.
    2. Brush the sliced brinjal on both sides with the minced garlic and olive oil mixture. Grill or cook in tawa until brown and then turn over and cook till brown again. Remove and place it on a plate and let it cool off.
    3. Grill bell peppers with skin side up if using an oven grill or cook on flame like for bhartha. When peppers' skins are blackened, remove from heat. Put the peppers in a plastic bag and let them cool off. Remove blackened skin.
    4. Arrange the first layer of cooled off brinjal in the bottom of the prepared baking dish. Arrange the first layer of rocket over the eggplant. Add a layer of grilled peppers. Spread the first layer of pesto over the peppers. Crumble a layer of feta over the pesto. Repeat layers. It is best to finish with a layer of aubergine. Beat two eggs and pour the mixture over the last layer of aubergine. Bake 30 minutes in the preheated oven. Eat and enjoy!

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    Reviews and Ratings
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    Reviews in English (2)


    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  (Review from Allrecipes AU | NZ)


    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  (Review from Allrecipes AU | NZ)