Snacks – Eggplant Antipasto Recipe

Snacks, snacks and more snacks….phew, I’m tired just thinking about it! It is the time of year where I wish I had a personal caterer who would, at the drop of a hat and a moment’s notice, deliver platters of delicious snacks to my door step.
“The school is having a price-giving, could all the Gr.6 moms please send a platter of snacks to the school?” “Lovie, I want to say thank you to all the guys in the office today, would you be so kind to make us a platter of snacks?” Does this sound familiar to you? The holiday season is not even here yet and already the demand is high. I have therefore decided……..
to do a whole series about snacks to make your life easier. Last year, I had a series Easy Recipes for Effortless entertaining and it was very popular, so, here by public demand,  I have decided to give you a few more recipes to add to your collection and thus making entertaining a breeze for you this holiday season. I think it goes without saying that the last thing you want to do this holiday, after working so hard the whole year, is to spend hours slaving away in the kitchen while the rest of the family is having a great time relaxing. No, no, we (you and I) are going to change that scenario! I will help you to stock your fridge, freezer and cupboards so that you will be ready for the onslaught of visitors. Be warned though! With these delicious recipes, the party is going to be at YOUR house every time, every one’s going to come to your house…..trust me!!

First of all, you need to stock up. These are lists that I have compiled and other than fresh herbs and salads, you can make a mean snack platter using these basic ingredients.

In the freezer

rolls of puff pastry
rolls of phyllo pastry
bags of frozen berries
frozen corn
frozen peas
a variety of cocktail sausages – porkies, chipolata, beef
ground beef
seafood such as calamari rings, mussels, prawns
chicken livers
wonton wrappers
samoosa wrappers
wraps
rotis

In the pantry

tins of beans – butter beans, chickpeas, cannelini etc
tins of tuna, anchovies, sardines
tins of tomato – chopped, puree, whole, paste
tins of corn
flour – bread, cake and self raising
sugars – icing, caster
dried fruit – figs, peaches, raisins etc
a few slabs of good quality chocolate.

In the Fridge

Cheeses – Camembert, mature cheeses, Parmesan, Mozzarella, Ementhaller. feta, blue cheese, brie,        creamcheese
cold meats hams, beef, salami, pastrami, prosciutto, smoked chicken
pickles – buy good quality pickles at your farmers’ market or make your own.
chutneys – beetroot, peach etc
pestos –
fresh herbs, salads – grow your own, you will never run out.
Tupperware filled with roasted vegetables such as eggplant, peppers, zucchini etc

So there you have it, if you can think of anything else to add, drop me a line and I will gladly update my lists.


Seeing that I have recently joined the Meatless Monday movement and committed to do a Meatless post every Monday , I will kick off my Snacks Series with a meatless recipe.

Eggplant Antipasto
Serves 6 people

Ingredients

2 large egg plants
1 red pepper – seeded
1 green pepper seeded
1 yellow pepper – seeded
olive oil
seasoning of your choice – salt and pepper is fine
1 round of feta
fresh basil
sun dried tomato pesto – optional

Slice the eggplant in thin slices and brush liberally with olive oil, season well. Grill on your griddle pan until cooked or pop in the oven and roast until done. Slice the peppers in halve and seed them. Slice in quarters lengthwise and drizzle with olive oil.  Pop the peppers in the oven and roast them until they are charred and black. Place the peppers in a bowl and cover with cling film, allowing them to sweat(about 30 minutes). After 30 minutes, remove the cling film and take the skins off the peppers, do not worry too much over the little black bits, it adds a lovely smoky flavor to the final recipe. Slice the peppers in thin strips. To assemble the snacks, place a slice of roasted eggplant on a workplace and top with a basil leaf. Top the basil with thin strips of the peppers. I use 1 strip of each color. Place a thin strip of feta on the top and finish off the a touch of pesto, Fold the two sides of the eggplant up and secure with a toothpick. Use the leftover peppers and eggplant for the most delicious antipasto sandwiches.

Serve with deliciously fresh olive ciabatta and you have a winner. Good luck with your first snack !

I will do these Snacks posts in between other posts, just to  not bore you too much. Watch this space for a book give-away that is going to make your mouth water for sure!!

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