Grilled eggplant,red bell pepper and arugula rolls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Balsamic vinegar |
| ¼ | cup | Olive oil |
| Salt and pepper | ||
| 2 | smalls | Eggplants (1 pound each) cut lengthwise; 1/4\" thick slices |
| 4 | Red bell peppers | |
| 2 | bunches | Argula |
| ½ | cup | Pine nuts;, toasted |
| 4 | hours ahead. Cover.) | |
Directions
Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with ¼ cup vinaigrette. Grill until cooked through, turning occasionally, about 4 inches per side. Remove from grill brush with ¼ 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 ¼-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@...> on Apr 15, 1998