*  Exported from  MasterCook  *
 
                Feta Stuffed Eggplant Rolls With Salsa Verde
 
 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
 
 REG5 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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