Feta-stuffed eggplant rolls with salsa verde

4 servings

Ingredients

Quantity Ingredient
One 1 pound firm eggplant
Olive oil for brushing
Eggplant
Salt and pepper to season
3 ounces Feta, crumbled (about 1/2
Cup)
⅓ cup Whole-milk ricotta
¼ cup Fresh mint leaves, washed
Well, spun dry, and chopped
Fine
3 Red bell peppers, roasted,
Or two (7 ounce) jars
Roasted peppers, rinsed,
Drained, and patted dry
1 bunch Arugula or small bunch
Spinach, coarse stems
Discarded and leaves
Washed well and spun dry

Directions

Accompaniment: Salsa verde, recipe follows Preheat broiler.

Cut eggplant lengthwise into ¼-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 until golden, about 5 minutes.

Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more. Transfer eggplant to a platter large enough to hold slices in one layer and cool. Eggplant may be prepared up to this point 3 hours 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 pieces about same width as eggplant slices.

Assemble rolls: Top eggplant slices with pepper pieces, arranging them in one layer. Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 4 to 5 arugula or spinach leaves so that they stick out on both sides. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. Rolls may be made up to 2 hours ahead and kept, covered loosely, at room temperature.

Serve rolls drizzled with salsa verde.

Yield: 6 servings as first course COOKING LIVE SHOW #CL9151

Recipes courtesy Gourmet magazine

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