| 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 <afpoe@swbell.net> on Apr 15,
1998
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