pesto tomato eggplant appetizers Recipe sweetbeetandgreenbean

1. 1

   in a large bowl mix together the tomatoes, oregano, salt and half of the pesto.

2. 2

   thinly slice the eggplant lengthways with a knife or vegetable peeler.

3. 3

   if the eggplant is too wide you can cut it in half or fourths first.

4. 4

   wrap the slices of eggplant in a tiny circle and stick a toothpick straight through to hold it together.

5. 5

   if, like me, you dont have toothpicks you can use the twig of rosemary after the leaves have been pulled off.

6. 6

   fill the rolls with the tomato pesto mixture until they are full.

7. 7

   top them off with a tiny scoop of pesto and a drizzle of olive oil.

8. 8

   bake on a pan covered in parchment at 375F until toasty and brown, or about 35 minutes.

9. 9

   let them cool slightly before removing from the pan with a spatula or tongs.

10. 10

    make sure to take out the toothpick.

11. 11

    serve warm.

12. 12

    they are adorable if you top them with tiny basil tops.

13. 13

    perfect as an appetizer for you next fancy party.

* Per serving · 4 servings · Values may vary.

No additional tips available.