Antipasto Eggplant Stacks Recipe

Name: Antipasto Eggplant Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg plants; 1 red pepper seeded; 1 green pepper seeded; 1 yellow pepper seeded; olive oil; seasoning; salt; pepper; 1 feta round of; fresh basil; sun-dried tomato pesto optional

Servings: persons

2 large egg plants
1 red pepper seeded
1 green pepper seeded
1 yellow pepper seeded
olive oil
seasoning
salt
pepper
1 feta round of
fresh basil
sun-dried tomato pesto optional

1
Slice the eggplant in thin slices and brush liberally with olive oil, season well.
2
Grill on your griddle pan until cooked or pop in the oven and roast until done.
3
Slice the peppers in halve and seed them. Slice in quarters lengthwise and drizzle with olive oil.
4
Pop the peppers in the oven and roast them until they are charred and black.
5
Place the peppers in a bowl and cover with cling film, allowing them to sweat(about 30 minutes).
6
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.
7
Slice the peppers in thin strips.
8
To assemble the snacks, place a slice of roasted eggplant on a workplace and top with a basil leaf.
9
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.
10
Fold the two sides of the eggplant up and secure with a toothpick.
11
Use the leftover peppers and eggplant for the most delicious antipasto sandwiches.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large egg plants, 1 red pepper seeded, 1 green pepper seeded, 1 yellow pepper seeded, and more.

Yes, Antipasto Eggplant Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antipasto Eggplant Stacks

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