"A simple & healthy dinner for those late nights."
Eggplant, Red Peppers and Mozzarella Rounds with Chili Basil Oil
4
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A Note from Feedfeed
These eggplant, mozzarella and red pepper stacks double as a hearty appetizer or vegetarian main course! Sear the eggplant on an outdoor grill or indoors on a grill pan or in a cast iron skillet.
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- Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup finely chopped basil leaves
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1 teaspoon chili flakes
- 1 teaspoon sea salt
- 3 whole peppers,
- 3 whole eggplants, sliced
- 2 balls mozzarella, sliced thin
- 1/2 cup basil, whole
For the Chili Basil Oil
Method
Step 1
In the cup of a mason jar, combine finely chopped basil leaves, garlic, olive oil, chili flakes, and salt and shake well until combined.
To assemble
Step 1
Preheat the oven to 350°F.
Step 2
Place whole peppers onto a baking sheet, drizzle with olive oil and salt and bake for 35 - 40mins. Transfer to a heatproof bowl and cover with plastic wrap for 10 minutes. Peel & discard skin from the peppers and set aside until cooled. Once cooled, slice into strips.
Step 3
Season eggplant with salt and let sit 15 minutes to draw out some of the excess moisture. Preheat a frying pan on medium heat. Place the eggplant directly on the pan cook for 3 minutes on each side. Repeat until all eggplant slices are golden brown.
Step 4
Form the rounds by layering a piece of eggplant, 2 strips of roasted pepper, a slice of mozzarella & 2-3 basil leaves. Drizzle chili basil oil over the top and repeat top with an eggplant slice. Drizzle each of the stacks with a decent amount of chili basil oil & serve.