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!
1in a large bowl mix together the tomatoes, oregano, salt and half of the pesto.
2thinly 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.
3wrap 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.
4fill the rolls with the tomato pesto mixture until they are full.
5top them off with a tiny scoop of pesto and a drizzle of olive oil.
6bake on a pan covered in parchment at 375F until toasty and brown, or about 35 minutes.
7let them cool slightly before removing from the pan with a spatula or tongs. make sure to take out the toothpick. serve warm.
8they are adorable if you top them with tiny basil tops. perfect as an appetizer for you next fancy party.
Member recipes are not tested by the CHOW food team.