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Feta-Stuffed Eggplant Rolls With Salsa Verde

Feta-Stuffed Eggplant Rolls With Salsa Verde recipe image
These Feta-Stuffed Eggplant Rolls are a sophisticated yet simple vegetarian dish perfect for entertaining. The eggplant is broiled until tender and golden, then rolled with roasted red peppers, fresh arugula, and a zesty mixture of feta, ricotta, and mint. Topped with a bright salsa verde, these rolls offer a beautiful balance of creamy, herbaceous, and smoky flavors. They make an impressive first course or light main that looks as good as it tastes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 198.0
Dietary: Gluten-free, Vegetarian
Description
These Feta-Stuffed Eggplant Rolls are a sophisticated yet simple vegetarian dish perfect for entertaining. The eggplant is broiled until tender and golden, then rolled with roasted red peppers, fresh arugula, and a zesty mixture of feta, ricotta, and mint. Topped with a bright salsa verde, these rolls offer a beautiful balance of creamy, herbaceous, and smoky flavors. They make an impressive first course or light main that looks as good as it tastes.
Ingredients
  • 3 ounce Feta, crumbled (about 1/2 cup)
  • 1/3 cup Whole-milk ricotta
  • 1/4 cup Fresh mint leaves, washed, spun dry, and finely chopped
  • 3 whole Red bell peppers, roasted, peeled, seeded, and cut lengthwise into strips
  • 1 bunch Arugula or small bunch Spinach, coarse stems discarded, leaves washed well and spun dry
  • 1 large Eggplant, cut lengthwise into six 1/4-inch-thick slices
  • 2 tablespoons Olive oil
  • to taste Salt and freshly ground black pepper
  • for serving Salsa verde
Directions
  1. 1
    Preheat the broiler to high.
  2. 2
    Arrange the six center eggplant slices in a single layer on an oiled baking sheet.
  3. 3
    Brush the eggplant slices lightly with olive oil and season with salt and pepper.
  4. 4
    Broil the eggplant about 3 inches from the heat source until golden brown and tender, approximately 5 minutes.
  5. 5
    Carefully turn the eggplant slices using a metal spatula and broil for another 4 minutes until golden on the second side.
  6. 6
    Transfer the eggplant slices to a large platter to cool completely.
  7. 7
    In a small bowl, mash together the feta, ricotta, chopped mint, and a pinch of salt and pepper with a fork until combined.
  8. 8
    Arrange the roasted red pepper strips on top of the cooled eggplant slices, covering the surface evenly.
  9. 9
    Place 1 tablespoon of the cheese mixture near the narrow end of each eggplant slice.
  10. 10
    Gently press 4 to 5 arugula or spinach leaves into the cheese mixture so they extend slightly from both sides.
  11. 11
    Starting from the end with the cheese, carefully roll up each eggplant slice to enclose the filling.
  12. 12
    Serve the rolls immediately, drizzled generously with salsa verde.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 198.0kcal
% Daily Value *
Total Fat 15.8g25%
Saturated Fat 10.5g53%
Cholesterol 47.2mg16%
Sodium 837.0mg35%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.0g0%
Sugars 3.1g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, feta, ricotta, salsa verde, vegetarian, appetizer, greek, rolls, mint, arugula, roasted peppers, broiled, herb, cheese, party food, easy, fresh, light, meal, dinner
Read it online: https://www.chefs-mate.com/recipe/feta-stuffed-eggplant-rolls-with-salsa-verde/