2 large red bell peppers, quartered and cored
1 large eggplant, cut lengthwise in 12 slices
1 tablespoon olive oil
8 thin slices bread from a large seeded loaf
8 tablespoons soft medium-fat goat’s cheese
50 g arugula (or watercress)
freshly ground black pepper
- Preheat the grill to high.
- Grill the bell pepper quarters skin-side up until well charred. Transfer to a covered bowl or plastic bag and leave for a few minutes to steam – this makes it easy to peel off the skin. Reserve any juices from the peppers.
- Meanwhile, reduce the heat to medium. Brush the eggplant slices with the oil and grill for 5-7 minutes, until lightly charred and softened on both sides. Transfer to a plate and spoon over the juices from the peppers.
- Spread the bread with the cheese and put a quarter of the bell pepper, eggplant and arugula on each of 4 of the slices. Season with lemon juice and pepper and top with the remaining slices.
Makes 4 servings.
Source: GL Diet Made Simple