Eggplant and salami tapas
Try these for a delicious Mediterranean taste.
1 large eggplant, sliced into 8 thin slices, lengthwise
canola oil for brushing
8 thin slices salami (gluten free)
6 Tbsp canola oil
2 Tbsp lemon juice
1 Tbsp capers, drained, chopped
freshly ground black pepper, to taste
Heat a ridged stove-top grill pan until hot.
Brush eggplant slices with oil. Cook 2-3 minutes each side. Remove from pan.
Place a slice of salami on a slice of eggplant. Roll up eggplant slice and secure with a bamboo skewer.
Place in a shallow dish. Repeat until 8 rolls are made.
Mix olive oil, lemon juice, capers, salt and pepper together and pour over rolls. Cover and marinate for at least 2 hours.
Serve with crusty bread.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.8g|