This impressive appetizer is easy to make, and super flavorful. Because its eclectic assembly of ingredients are readily available and pair wonderfully.
- ¼ cup balasamic vinegar
- ¼ cup olive oil
- 6 japanese eggplants, cut lengthwise into ¼‑inch thick slices
- 4 red bell peppers
- 1 bunch baby watercress, washed with stems trimmed to size
- .75 cup stilton cheese, crumbled
Prepare barbecue for medium indirect heat.
Whisk together vinegar and oil. Season with salt and pepper. Brush both sides of eggplant slices with ¼ cup vinaigrette. Grill until cooked through, turning occasionally, about 4 minutes per side. Remove from grill; brush with ¼ cup vinaigrette. Cool.
Grill bell peppers until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Cut into ¼‑inch strips. Season with salt and pepper. These steps may be done 1 day ahead and refrigerated in a single layer; chill eggplant and bell peppers separately.)
To assemble: Bring all ingredients to room temperature. Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end of each eggplant slice; top with 2 to 4 baby watercress sprigs, allowing peppers and watercress to extend beyond both sides of eggplant. Sprinkle Stilton cheese. Roll eggplant up. Place seam side down on platter, secure with toothpicks. (Can be prepared 4 hours ahead. Cover.)