Roasted eggplant rounds topped with olive tapenade and artichoke-roasted red pepper spread
Roast
Roasting
In our family everybody loves eggplants and I use them in many dishes all year around. My Mom even used to preserve roasted, peeled and drained under a press eggplants for the winter, because unlike now days, we had them only in late summer and in autumn. She also stuffed the eggplants with shredded cabbage, carrots and spices then tied the whole thing with celery root shuts and pickled in small wooden barrels and we couldn’t wait for them to get ready. Thanks’ God, I have the luxury of making anything I want and comes to my mined out of eggplants. This appetizer is very versatile and can be made with a lot of deferent vegetables, spices, herbs and it would be very delicious on baguette crostini.
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