Recipe By : Gourmet, July, 1996
Serving Size : 6 Preparation Time :0:00
Categories : For Sherilyn Sheryl D
June 98 Reg 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Eggplant, Firm
Olive Oil
3 Oz Feta Cheese -- Crumbled
1/3 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Mint Leaves -- Chopped Fine
3 Red Bell Peppers -- Roasted
1 Bunch Arugula Or Spinach
Salsa Verde
1 Cup Packed Fresh Parsley Leaves
1 Clove Garlic
1/3 Cup Extra Virgin Olive Oil
1 Tbsp Red Wine Vinegar
1/2 Tsp Anchovy Paste
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 3 inches from the heat source until golden.
Carefully turn eggplant and broil until golden on this side. Transfer
eggplant to a pltter large enough to hold the slices in one layer, and
cool.
In a small bowl mash feta, ricotta, mint and salt and pepper to taste.
Cut peppers lengthwise into pieces about the same width as the eggplant.
Assemble rolls: Top eggplant slices with pepper pieces, arranging them
in
one layer. Put 1 tbsp of the cheese mixture near the 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. Beginning with the cheese end, roll up each
slice to enclose the cheese mixture and leaves. Serve rolls drizzled
with
salva verde.
Salsa Verde: In a blender combine salsa ingredients until smooth.
Yield:
about 1 cup
