Antipasto Eggplant Stacks
By: Nerina Timm
Published: Wednesday, November 24, 2010 - 9:59pm

Ingredients




2 large egg plants
1 red pepper- seeded
1 green pepper seeded
1 yellow pepper- seeded
olive oil
seasoning of your choice- salt and pepper is fine
1 round of feta
fresh basil
sun dried tomato pesto- optional

Preparation

1 Slice the eggplant in thin slices and brush liberally with olive oil, season well. 2 Grill on your griddle pan until cooked or pop in the oven and roast until done. 3 Slice the peppers in halve and seed them. Slice in quarters lengthwise and drizzle with olive oil. 4 Pop the peppers in the oven and roast them until they are charred and black. 5 Place the peppers in a bowl and cover with cling film, allowing them to sweat(about 30 minutes). 6 After 30 minutes, remove the cling film and take the skins off the peppers, do not worry too much over the little black bits, it adds a lovely smoky flavor to the final recipe. 7 Slice the peppers in thin strips. 8 To assemble the snacks, place a slice of roasted eggplant on a workplace and top with a basil leaf. 9 Top the basil with thin strips of the peppers. I use 1 strip of each color. Place a thin strip of feta on the top and finish off the a touch of pesto. 10 Fold the two sides of the eggplant up and secure with a toothpick. 11 Use the leftover peppers and eggplant for the most delicious antipasto sandwiches.

About


These eggplant stacks are a breeze to make. Keep the grilled vegetables in a fridge and you can whip these delicious vegetarian snacks up in no time at all!