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Feta Stuffed Eggplant Rolls With Salsa Verde
Ingredients
- 1 x Hard eggplant - (abt 1 lb) Extra virgin olive oil for brushing Salt to taste Freshly-grnd black pepper to taste
- 3 ounce Feta crumbled
- 1/3 c. Whole-lowfat milk ricotta
- 1/4 c. Fresh mint leaves washed well, spun dry, and minced fine
- 3 x Red bell peppers roasted (or possibly two (7 ounce) jars roasted peppers, rinsed, liquid removed, and patted dry)
- 1 bn Arugula or possibly small bunch spinach coarse stems discarded, leaves washed well, spun dry Salsa Verde see * Note
Directions
- Preheat broiler.
- Cut eggplant lengthwise into 1/4-inch-thick slices and arrange 6 center slices on an oiled baking sheet in one layer, reserving remaining eggplant for another use. Brush eggplant with oil and season with salt.
- Broil eggplant about 3 inches from heat till golden brown, about 5 min. Carefully turn eggplant with a metal spatula and broil till golden brown, about 4 min more. Transfer eggplant to a platter large sufficient to hold slices in one layer and cold. Eggplant may be prepared up to this point 3 hrs ahead and kept, covered loosely, at room temperature.
- In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste. Cut peppers lengthwise into pcs about same width as eggplant slices.
- Assemble rolls: Top eggplant slices with pepper pcs, arranging them in one layer. Put 1 Tbsp. cheese mix near narrow end of each slice and into it gently press 4 to 5 arugula or possibly spinach leaves so which they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mix and leaves. Rolls may be made up to 2 hrs ahead and kept, covered loosely, at room temperature. Serve rolls drizzled with Salsa Verde.
- This recipe yields 6 servings as first course.
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