Ingredients for Eggplant canapes:
2 Eggplants (choose long big ones ideally)
1 Red Pepper
1/3 cup avocado pesto
1/3 cup thick cashew nut cheese or 100 gm feta sliced into 5 mm slices
Handful of baby salad leaves (eg rocket and baby spinach)
Slice Eggplants into 5-6 mm pieces. In a non-stick pan gently heat 1/2 Tbsp coconut oil (or olive oil). Place the eggplant slices in and gently cook on both sides until lightly browned and cooked through.
Meanwhile, under the grill, place the red pepper until the skin begins to blister, turn over and repeat for the other side, but not until it is overcooked. Remove from the oven and place in a plastic bag while it cools. This enables the skin to remove easily. Once you have removed the skin, slice into 5 mm thick strips.
Lay slices of the cooked eggplant out and at the widest end, place 1.5-2 tsp of your avocado pesto, followed by a slice of pepper on top and then 1.5 tsp of the cashew cheese or feta. Finally lay a couple of the baby salad leaves on top and gently roll together.
If you find your eggplant is not cooking through, you can place it on a baking stone or oven tray and place in a low heat oven to cook through.
You can replace the avocado pesto with mashed avocado and a couple of leaves of basil inside the canape if desired.
Makes approx 12-14 eggplant canapes
Lovely served along side our Stuffed Medjool Dates. Enjoy…