8 minutes
Cook Time
10 minutes
Cooking Level


  • 2 Pure Flavor® Craft House Collection® Baby Eggplants, cut lengthwise into ¼” thick slices
  • 4 Pure Flavor® Red Sweet Bell Peppers
  • 2 bunches arugula
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • Salt & pepper, to taste


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.