Antipasto Eggplant Stacks

Ingredients

1 red pepper- seeded
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.

Tools

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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!

Yield:

6 people

Added:

Wednesday, November 24, 2010 - 9:59pm

Creator:

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