Easy roasted eggplant and portobello Napoleon

This is an easy to make appetizer that does not require too much preparation or effort, yet looks quite elegant. For this recipe I used store-bought marinated roasted red pepper but feel free to roast fresh red peppers in the oven, alongside the mushrooms and eggplant.

- 1 medium size eggplant, cut into 1cm thick slices
- 3 portobello mushrooms
- 2 marinated roasted red peppers (from the jar), thinly sliced

For the dressing:
- 1 garlic clove, mashed
- 1/2 lemon, juiced
- 3 Tablespoons extra virgin olive oil, plus more for roasting the eggplant and mushrooms
- salt and pepper, to taste

Remove stems from the portobello and, using a spoon, gently scoop out the gills and discard them. Using a wet towel, wipe the mushrooms clean. Brush both sides of the mushrooms with extra virgin olive oil then place them on a greased baking sheet.
Brush both sides of the eggplant slices with extra virgin olive oil and place them on a separate, greased baking sheet.
Roast mushrooms and eggplants at 400 F until tender (about 30 minutes), allow to slightly cool on the baking sheet before gently removing them, using a spatula. 
While veggies are roasting, prepare the dressing by mixing the mashed garlic with the lemon juice and olive oil and seasoning with salt and pepper.
Assemble the Napoleon by alternating slices of mushrooms, eggplants and roasted red pepper, adding a little bit of dressing on top of each eggplant slice. Enjoy!

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