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Delicious Italian Eggplant, Peppers, and Mozzarella Antipasti
Antipasti make an excellent choice for appetizers or even a full meal on a hot summer day. Antipasti recipes are usually served cold or room temperature, so there is not a lot of cooking that needs to be done. This is one recipe that will bring home the flavor of old Italy. The delicious roasted vegetables are joined by thick slices of creamy fresh mozzarella. Extra virgin olive oil is combined with chopped oregano and drizzled over the top, adding flavor and nutrition. This light dish looks great and tastes even better.
If you are looking for a simple dish that will impress everyone, this is it. Serve it at a party, a potluck or as a first course before a delicious Italian pasta dish. It sets the stage perfectly. Imagine tender roasted eggplant and bright red peppers arranged attractively on a large platter. Everyone can help themselves to plenty of vegetables and creamy cheese. Alternatively, you could make a small plate for each person, arranging the ingredients in an attractive pattern.
In Italy, antipasti are served as an appetizer to tempt the palate before the main dish arrives. The word literally means "before the meal." Antipasti recipes may include cold meats like salami or prosciutto. Olives are frequently included. Vegetables may be raw, marinated or roasted and cooled. It may be called an antipasti salad when greens are included. Try your hand at making antipasti with this simple, yet delicious, recipe. Once you have tried it, you will be hooked on Italian cuisine.
Roasted Eggplant and Peppers with Mozzarella and Olive Oil
Ingredients -
1 large eggplant, cut into ¼ inch thick discs
1 jar roasted red peppers
3 Tablespoons olive oil
½ cup extra virgin olive oil
½ pound fresh mozzarella cheese, thinly sliced
1 bunch fresh oregano, finely chopped
Salt
Black pepper
Preparation:
Preheat your oven to 350 degrees Fahrenheit.
Oil a baking sheet. Lay out eggplant slices. Brush eggplant with olive oil and season with salt and pepper to taste.
Bake eggplant for 25 minutes.
Chop the oregano and add it to the half cup of olive oil.
Remove the eggplant from the hot oven and let it cool.
On a large platter, layer the eggplant discs with slices of mozzarella cheese to form a circle around the edge of the platter. Fill the center of the platter with the roasted red peppers. Top the center of the platter with wedges of mozzarella.
Drizzle with herbed olive oil.
Serves 4 as an appetizer.
Photo Description:
As you can see in the photo, our Roasted Eggplant and Peppers with Mozzarella and Olive Oil offers a full platter of delicious antipasti that you would be proud to serve before any Italian meal. It also makes a delicious snack in the middle of the day. Use a full flavored olive oil for this dish to add an authentic Italian touch. The golden oil looks great drizzled over the white slices of cheese and the roasted eggplant. This would also make an incredible appetizer at a party with an Italian theme.
