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Snacks and Light Meals Recipes -
Aubergine and Pepper Layer
Recipe
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Snacks and Light Meals Recipes
-
Aubergine and
Pepper Layer Recipe
Ingredients
Serve
4
-
1 aubergine,
cut into 5 mm/1/4 inch
thick slices
-
4 tablespoons olive oil
-
2 large red
peppers, quartered
-
4 slices of day
old rustic bread
-
1 garlic clove,
peeled
-
1 ripe tomato,
halved
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175 g/6 oz
goats' cheese, cut into 8 slices
-
pepper
Method:
-
Brush the aubergine with oil and cook under a
preheated grill for 2-3 minutes on each side until
charred and tender. Let cool.
-
Grill the peppers for
4-5 minutes each side. Place them in a polythene bag
until they are cool, then peel off the skins, deseed
and cut the flesh into wide strips.
-
Meanwhile, toast
the bread on both sides and rub all over the surface
firstly with the garlic clove and then with the
tomato.
-
Brush over any remaining oil and layer the aubergine
and peppers on the toast. Arrange
2
slices of goats' cheese on top of each toast. Season
with pepper.
-
Return to the grill for 1-2 minutes
until the cheese is bubbling and melted, serve
immediately.
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