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

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