| |
Prep Time: 40 minutes
Baking Time: 25 to 30 minutes
Servings: 6
1 medium eggplant, sliced into ½ inch (1 cm) thick rounds (12 slices)
2 medium zucchini, sliced diagonally into ½ inch (1 cm) thick rounds (24 slices)
¼ cup (50 ml) Windsor® Coarse Kosher Salt
12 square wonton wrappers
2 tbsp (30 ml) olive oil, divided
1 tsp (5 ml) Windsor® Coarse Kosher Salt
4 tbsp (60 ml) prepared pesto
2 ripe firm tomatoes, thinly sliced
4 ½ oz (140 g) roll creamy goat cheese, about ½ cup (125 ml)
Baby arugula or basil leaves
Balsamic glaze (balsamic reduction)
Preparation
Place eggplant and zucchini in a large bowl. Add salt and toss
to coat evenly. Arrange slices in a single layer on paper
towel-lined trays. Cover with paper towels and weigh down with
another tray for up to 1 hour. Meanwhile, lightly brush both
sides of wonton wrappers with 1 tsp (5 ml) of the oil; sprinkle
with salt. Arrange in single layer on baking sheet. Bake at
325°F (165°C) for 6-8 minutes, turning once, or until
crisp and golden. Cool. Rinse eggplant and zucchini; pat dry.
Arrange in single layer on 2 large greased baking sheets.
Lightly brush with remaining oil. Roast at 425°F (220°C)
about 20 minutes, or until softened. (If desired, vegetables can
be grilled.) To assemble, place 1 wonton crisp on plate; top
with 1 tsp (5 ml) pesto, eggplant slice, 2 zucchini slices,
tomato slice and 2 tsp (10 ml) goat cheese. Repeat layers to
form a tower. Garnish with arugula or basil; drizzle plate with
balsamic glaze.
|
|
|
