Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres

Mozzarella-Stuffed Grilled Eggplant & Squash Hors d’Oeuvres
  • 30 hors d’œuvres
  • 0:30 Preparation
  • 0:06 Cooking
  • 0:36 Total Time

Ingredients

Add all
  • 3

    yellow Quebec summer squashes

  • 3

    green Quebec summer squashes

  • 3

    small Quebec eggplants

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 1

    mozzarella di Bufala or 1 mozzarina, cut into 30 pieces

  • 30

    basil leaves

  • extra virgin olive oil to taste

  • reduced balsamic vinegar to taste

  • Salt and freshly ground pepper to taste

Preparation

Using a mandoline or a very sharp knife, slice squashes and eggplants lengthways as thinly as possible.

In a small bowl, blend oil and vinegar.

Lay sliced vegetables on a pastry sheet, brush with dressing and season.

Heat barbecue to high and lay slices on hot grill. Lower heat and cook 2 - 3 minutes per side.

Remove to pastry sheet without overlapping and cool.

Alternately, vegetables can be baked in a 350°F (180°C) oven: lay slices on a pastry sheet and bake for 2 - 3 minute per side.

Lay out eggplant on work surface and, top each slice with a slice of squash, a basil leaf and a piece of mozzarella. Season and roll up.

Arrange on a serving platter, and, if desired, drizzle lightly with extra virgin olive oil and a few drops of reduced balsamic vinegar.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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