Feta-Stuffed Eggplant Rolls With Salsa Verde
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 bunch
ArugulaDirections:
1
Preheat broiler
2
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
3
Brush eggplant with oil and season with salt
4
Broil eggplant about 3 inches from heat until golden, about 5 minutes
5
Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more
6
Transfer eggplant to a platter large enough to hold slices in one layer and cool
7
(Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature
8
) In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste
9
Cut peppers lengthwise into pieces about same width as eggplant slices
10
Preheat broiler
11
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
12
Brush eggplant with oil and season with salt
13
Broil eggplant about 3 inches from heat until golden, about 5 minutes
14
Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more
15
Transfer eggplant to a platter large enough to hold slices in one layer and cool
16
(Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature
17
) In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste
18
Cut peppers lengthwise into pieces about same width as eggplant slices
19
Assemble rolls: Top eggplant slices with pepper pieces, arranging them in one layer
20
Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 4 or 5 arugula or spinach leaves so that they stick out on both sides
21
Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves
22
(Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature
23
) Serve rolls drizzled with salsa verde
24
Top eggplant slices with pepper pieces, arranging them in one layer
25
Put 1 tablespoon cheese mixture near narrow end of each slice and into it gently press 4 or 5 arugula or spinach leaves so that they stick out on both sides
26
Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves
27
(Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature
28
) Serve rolls drizzled with salsa verde