13623 pesto tomato eggplant appetizers 1 hour 25 minutes 24 rolls Wed Oct 08 19:36:43 -0700 2008 Wed Oct 08 19:38:47 -0700 2008 Medium Italian User http://www.chow.com/recipes/13623 Thu, 09 Oct 2008 02:38:47 GMT this sunday i walked past a stand at the farmers market with all different kinds of eggplant. i got excited and inspired to make something delicious and beautiful with them, as well as the many tomatoes i already had in my bag.

it doesn’t hurts if your food is incredibly adorable either.

this recipe was blogged at http://sweetbeetandgreenbean.net along with lots of other vegan treats. check it out for the full post and more pictures!

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  • in a large bowl mix together the tomatoes, oregano, salt and half of the pesto.
  • thinly slice the eggplant lengthways with a knife or vegetable peeler. if the eggplant is too wide you can cut it in half or fourths first.
  • wrap the slices of eggplant in a tiny circle and stick a toothpick straight through to hold it together. if, like me, you don’t have toothpicks you can use the twig of rosemary after the leaves have been pulled off.
  • fill the rolls with the tomato pesto mixture until they are full.
  • top them off with a tiny scoop of pesto and a drizzle of olive oil.
  • bake on a pan covered in parchment at 375F until toasty and brown, or about 35 minutes.
  • let them cool slightly before removing from the pan with a spatula or tongs. make sure to take out the toothpick. serve warm.
  • they are adorable if you top them with tiny basil tops. perfect as an appetizer for you next fancy party.
    • ]]>     http://www.chow.com sweetbeetandgreenbean 53 Starter 2 small chinese eggplants

    ]]>     2 cups diced tomatoes

    ]]>     1 tbsp oregano

    ]]>     1 tsp salt

    ]]>     1/4 cup pesto

    ]]>     olive oil to drizzle

    ]]>     337 eggplant 593 tomato 491 pesto 867 appetizer 332 vegan 464 basil