Feta Stuffed Eggplant Rolls With Salsa Verde Recipes

FETA-STUFFED EGGPLANT ROLLS WITH SALSA VERDE

Feta-Stuffed Eggplant Rolls with Salsa Verde image

Categories Vegetable Feta Ricotta Mint Eggplant Arugula Summer Gourmet

Yield Serves 6 as a first course

Number Of Ingredients 8

Ingredients

a 1-pound firm eggplant
olive oil for brushing eggplant
3 ounces feta, crumbled (about 1/2 cup)
1/3 cup whole-milk ricotta
1/4 cup fresh mint leaves, washed well, spun dry, and chopped fine
3 red bell peppers, roasted, or two 7-ounce jars, drained, and patted dry
1 bunch arugula or small bunch spinach, coarse stems discarded and leaves washed well and spun dry
Accompaniment:Salsa Verde

Steps:

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 or 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 2 hours ahead and kept, covered loosely, at room temperature.)
Serve rolls drizzled with salsa verde.

STUFFED ROASTED EGGPLANT ROLLS (GREECE)

Stuffed Roasted Eggplant Rolls (Greece) image

Provided by Anne Burrell

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 eggplant, cut into 1/4-inch thick rounds
Extra-virgin olive oil
1 large red onion, cut into 1/2-inch dice
Kosher salt
3/4 cup feta cheese, crumbled
1 cup plain bread crumbs
1/2 cup grated kasseri
1 lemon, zested
2 tablespoons freshly chopped oregano leaves
Pinch crushed red pepper flakes
1 clove garlic, smashed
1/2 cup Greek yogurt
2 tablespoons chiffonade fresh mint leaves

Steps:

Preheat the oven to 375 degrees F.
Arrange the eggplant slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant.
Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.
Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!

EGGPLANT (AUBERGINE) AND FETA ROLLS

Eggplant (Aubergine) and Feta Rolls image

As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.

Provided by bluemoon downunder

Categories Cheese

Time 30m

Yield 12 rolls, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 eggplants
salt
olive oil, for cooking
12 -15 basil leaves, shredded
100 g feta, crumbled

Steps:

Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1

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