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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. Let 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.
Makes 6 servings
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