Feta-Stuffed Eggplant Rolls with Salsa Verde
| Yield: | 6 servings |
| Categories: |
| 1 | Firm eggplant -; (abt 1 lb) | |
| Olive oil; for brushing | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | oz | Feta; crumbled |
| 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 oz) jars roasted peppers | ||
| Rinsed; drained, and patted | ||
| ; dry) | ||
| 1 | bn | Arugula or small bunch spinach; coarse stems |
| Discarded; leaves washed well, | ||
| ; spun dry | ||
| Salsa Verde; see * Note |
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