Feta-Stuffed Eggplant Rolls With Salsa Verde
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Feta-Stuffed Eggplant Rolls With Salsa Verde
  Eggplant    Rolls    Salsa  
Last updated 6/12/2012 12:59:50 AM. Recipe ID 22844. Report a problem with this recipe.
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      Title: Feta-stuffed eggplant rolls with salsa verde
 Categories: Live
      Yield: 4 Servings
 
           One 1 pound firm eggplant
           Olive oil for brushing
           Eggplant
           Salt and pepper to season
      3 oz Feta, crumbled (about 1/2
           Cup)
    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 ounce) jars
           Roasted peppers, rinsed,
           Drained, and patted dry
      1 bn Arugula or small bunch
           Spinach, coarse stems
           Discarded and leaves
           Washed well and spun dry
 
  Accompaniment: Salsa verde, recipe follows
  
  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.
  
  Yield: 6 servings as first course
  




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Recipe ID 22844 (Apr 03, 2005)

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