1/4 cup Balsamic vinegar
1/4 cup Olive oil
Salt and pepper
2 small Eggplants (1 pound each) cut lengthwise, 1/4" thick slices
4 Red bell peppers
2 bunch Argula
1/2 cup Pine nuts, , toasted
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Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 cup vinaigrette. Grill until cooked through, turning occasionally, about 4 inches per side. Remove from grill brush with 1/4 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 1/4-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 4 hours ahead. Cover.)
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