Mozzarella and Eggplant Kebabs on Chargrilled Croutons

2 thin slices rustic bread
1 tablespoon olive oil
For the basil oil:
2 handfuls basil
3 tablespoons olive oil
1/4 clove garlic
For the kebabs:
4 slices eggplant antipasti, drained
1 1/2 balls buffalo mozzarella, cut into 6 chunks
3 small vine tomatoes, halved
4 basil leaves
1-2 tablespoons olive oil
2 wooden skewers

Preheat your chargrill pan over a medium high heat until it is smoking hot then drizzle with a little oil.

Blitz the basil, oil and garlic to a smooth loose paste and season with a pinch of salt.

Drizzle the bread with oil and toast on the chargrill until nicely marked on each side.

Thread half a tomato onto each skewer and push right up to one end, follow with a piece of eggplant, then cheese, then a basil leaf and another half tomato. Add another basil leaf, tomato, piece of cheese and eggplant. Repeat this process with the second skewer. Drizzle with olive oil, salt and pepper and cook on the chargrill for 1-2 minutes on each side.

Lay a crouton on each plate with a skewer on top and drizzle with basil oil. Serve at once.



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