Preparation
8 minutes
Cook Time
10 minutes
Serves
4
Cooking Level
Easy
Directions
Step 1
Whisk together vinegar and oil. Brush both sides of eggplant slices with mix.
Step 2
On medium heat, grill eggplant and peppers for 10 minutes until tender and blackened. Take off the grill. Cool.
Step 3
Peel and seed peppers. Cut into ¼” strips.
Step 4
To assemble, place 2 pepper strips on one end of each eggplant slice and top with 2 to 4 arugula sprigs, allowing peppers and arugula to extend beyond both sides of eggplant. Roll the eggplant up and place seam-side down on platter. Season with salt and pepper, to taste.