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Add a photoServings: 6
Ingredients
- 1/4 c. Balsamic vinegar
- 1/4 c. Extra virgin olive oil Salt and pepper
- 2 sm Eggplants (1 lb. each) cut lengthwise, 1/4" thick slices
- 4 x Red bell peppers
- 2 bn Argula
- 1/2 c. Pine nuts,, toasted
Directions
- Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with 1/4 c. vinaigrette. Grill till cooked through, turning occasionally, about 4 inches per side. Remove from grill brush with 1/4 c. vinaigrette. Cold.
- Grill bell peppers till blackened on all sides. Wrap in paper bag and let stand 10 min. Peel and seed peppers. Cut into 1/4-inch strips. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerateeggplant 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 prepared4 hrs ahead. Cover.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 53 | 45% |
| Total Fat 6.35g | 8% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 485mg | 14% |
| Total Carbs 13.91g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.54g | 5% |
| Protein 3.13g | 5% |
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