Melanzane with Goat Cheese and Olives – Shimon Stein

Preheat oven broiler.

Cut the peppers in half, clean them, brush them with olive oil, place them inside out in a suitable shallow dish and roast them in the oven under the broiler until the skin blisters: it’s okay for the skin to turn almost black in places. Cool, remove the skin and cut the bell pepper flesh into wide strips.

Cut the melanzane into five mm thick slices. Season the melanzane slices with salt, rest for ten min and dry off the liquid that has escaped.

In a grill pan, heat olive oil and for the aroma, briefly sauté the peeled garlic cloves and rosemary needles, then remove.

Add the slices of melanzana in order (be careful, it splatters…), season with pepper and roast in the flavored oil until golden brown ~ the oil must remain very hot. Remove and drain on paper towels.

Place the slices of melanzana on an oiled baking sheet, form a strip of roasted bell pepper on each and place a slice of feta on top. Place a basil leaf on top of the feta, olive slices form on top, season with pepper and drizzle all together with a little olive oil.

Place on the second-highest rack under the broiler for two to three min, until the cheese melts slightly.

In a baking bowl, season balsamic vinegar and apple juice with pepper and salt, and stir with the olive oil to make a salad dressing. Just before serving, turn the arugula in it to the other side.

Add the slices of melanzana and

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