• Grilled Eggplant,Red Bell Pepper And Arugula Rolls

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    • 1/4 c. Balsamic vinegar
    • 1/4 c. Extra virgin olive oil Salt and pepper
    • 2 sm Eggplants (1 lb. each) cut lengthwise, 1/4" thick slices
    • 4 x Red bell peppers
    • 2 bn Argula
    • 1/2 c. Pine nuts,, toasted


    1. Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 c. vinaigrette. Grill till cooked through, turning occasionally, about 4 inches per side. Remove from grill brush with 1/4 c. vinaigrette. Cold.
    2. Grill bell peppers till blackened on all sides. Wrap in paper bag and let stand 10 min. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerateeggplant and bell peppers separately.)
    3. 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 prepared4 hrs ahead. Cover.)

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