Sarah Taylor

Sarah Taylor

Posted October 20, 2011

Published in Food

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Tomato Eggplant Appetizer

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When I first got married and started having a little fun in the kitchen I came across a recipe for an appetizer similar to this one.  I now don’t follow any recipe and instead just wing it on my own, but it’s always a crowd pleaser and it’s simple to make.

Tomato Eggplant Appetizer 


1 Eggplant (about the same diameter as your tomatoes)

2 Large tomatoes

4 Yellow Peppers

1 Jar Whole Roasted Red Peppers

Chives – a few long ones and many diced pieces for garnish




  • Slice your tomatoes and eggplant, creating 8 full pieces each. 
  • Slice your yellow bell peppers and roasted red peppers into similarly-shaped round pieces, about the size of your tomato slices.  I know this is a little challenging, but just do the best you can.  You may want to use a hollowed out soup can to get the right size, and “trace” your knife around the pepper, using the can as your guide.
  • Spray olive oil and a little bit of salt and pepper on each side of your eggplant and yellow bell peppers.  Broil each side until soft and hot.
  • Start by placing a piece of eggplant on a plate, then stack a tomato, yellow bell pepper, and roasted red pepper, another piece of eggplant, yellow bell pepper and top off with a slice of tomato. 
  • Pour your favorite vinaigrette over the top and sprinkle with chives.
  • Enjoy!