.Slice the eggplant in thin slices and brush liberally with olive oil,
Grill on your griddle pan until cooked or pop in the oven
and roast until done.
Slice the peppers in halve and seed them.
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
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
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
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.
Serve with deliciously fresh olive ciabatta and you have a winner. Good luck with your first snack!
Reprinted with permission of My Easy Cooking
To visit My Easy Cooking's
blog, click here.