Feta-Stuffed Eggplant Rolls With Salsa Verde
Yield: 6 Servings



1 Firm eggplant - (abt 1 lb)
Olive oil; for brushing
Salt; to taste
Freshly-ground black pepper; to taste
3 oz Feta; crumbled
1/3 c Whole-milk ricotta
1/4 c Fresh mint leaves; washed well, spun dry, and chopped fine
3 Red bell peppers; roasted (or two (7 oz) jars roasted peppers - rinsed, drained, and patted dry)
1 bn Arugula or small bunch spinach; coarse stems discarded, leaves washed
-well, spun
Salsa Verde



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 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.
This recipe yields 6 servings as first course.