| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Sami | Appetizers, Vegetable | 6 | Servings |
INGREDIENTS
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Olive oil |
| Salt and pepper | ||
| 2 | sm | Eggplants (1 pound each) cut lengthwise; 1/4" thick slices |
| 4 | Red bell peppers | |
| 2 | bn | Argula |
| 1/2 | c | Pine nuts;, toasted |
| 4 | hours ahead. Cover.) |
INSTRUCTIONS
Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 inches per side. Remove from grill brush with 1/4 cup vinaigrette. Cool. Grill bell peppers until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill eggplant and bell peppers separately.) Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers and the arugula to extend beyond both sides of egg plant. Sprinkle pine nuts atop arugula. Roll eggplant up. Place seam side down on platter. ( can be prepared Recipe by: Bon Appetit Posted to TNT Recipes Digest by Alice Poe <[email protected]> on Apr 15, 1998
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