Antipasto Eggplant Stacks

Photo: Nerina Timm

Ingredients

2 large egg plants

1 red pepper- seeded

1 green pepper seeded

1 yellow pepper- seeded

olive oil

seasoning of your choice- salt and pepper is fine

1 round of feta

fresh basil

sun dried tomato pesto- optional

Preparation

Slice the eggplant in thin slices and brush liberally with olive oil, season well.

Grill on your griddle pan until cooked or pop in the oven and roast until done.

Slice the peppers in halve and seed them. Slice in quarters lengthwise and drizzle with olive oil.

Pop the peppers in the oven and roast them until they are charred and black.

Place the peppers in a bowl and cover with cling film, allowing them to sweat(about 30 minutes).

After 30 minutes, remove the cling film and take the skins off the peppers, do not worry too much over the little black bits, it adds a lovely smoky flavor to the final recipe.

Slice the peppers in thin strips.

To assemble the snacks, place a slice of roasted eggplant on a workplace and top with a basil leaf.

Top the basil with thin strips of the peppers. I use 1 strip of each color. Place a thin strip of feta on the top and finish off the a touch of pesto.

Fold the two sides of the eggplant up and secure with a toothpick.

Use the leftover peppers and eggplant for the most delicious antipasto sandwiches.

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About

These eggplant stacks are a breeze to make. Keep the grilled vegetables in a fridge and you can whip these delicious vegetarian snacks up in no time at all!