Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

COOKING LIVE SHOW #CL9151

Recipes courtesy Gourmet magazine

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