Wednesday, August 17, 2016

Antipasto: Stuffed Peppers w/ Eggplant & Mozzarella


This antipasto plate is best in summer, when everything is fresh from the garden.
Eggplants are ready about now in the garden, and some of the bell peppers are big enough to pick.

Grill up some eggplant slices (I am an expert at it), and roast some red bell pepper halves.


Make an envelope out of the roasted peppers and stuff them like a sandwich.

I put fresh mozzarella (the kind packed in water) slices inside, along w/ the eggplant, anchovies and basil leaves.

A drizzle of balsamic syrup and olive oil to finish the plate.


Scatter some olives around and serve w/ a nice cold glass of Gavi.

Enjoy!

1 comment:

Carolyn said...

I don't know why, but I have ever roasted eggplant. Yours are beautiful! Do you salt them first to remove moisture? Olive oil + salt and pepper, then grill??? Thanks