Crustless eggplant and sheep's cheese tart


"Uses Australian measures. Yummy dish, great as a vegetarian equivalent of lasagna. Freezes well. Good cold or warm. Needs a large grill in your oven."


2 h 0 servings yields 6 to 8 servings
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Original recipe yields 0 servings



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  1. The oven should be preheated to 200 degrees C.
  2. Brush the sliced eggplant on both sides with the minced garlic. Grill until brown and then turn over and grill till brown again. Remove browned eggplant and place it in a plate and let it cool off. Grill capsicums with skin side up if using an oven grill. 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 sprayed 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 sheep's fetta over the pesto. Repeat layers. It is best to finish with a layer of eggplant. Beat two eggs and pour the mixture over the last layer of eggplant. Bake 30 min 200 degrees C. Eat and enjoy !
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