Monday, January 14, 2013

Ricotta Eggplant Rolls

Another fantastic vegetarian meal.  I had high hopes for this one - my daughter refuses to eat eggplant and I thought that this would be the game-changer.  It wasn't.  She still wouldn't eat it.  But she did feast on the filling to this roll and enjoyed it, so for that I am grateful.  Serve this with a simple salad - enjoy!


Ricotta Eggplant Rolls
2 large long eggplants
4 T EVOO
1 c ricotta cheese (I used low fat)
1 c feta cheese (again, I used low fat)
1/3 c chopped mint
1/4 tsp each salt & pepper
2 roasted red peppers, sliced
arugula or watercress (I had every intention of using baby spinach, but forgot completely - still fantastic)

Preheat oven to 375.  Line a baking sheet with parchment paper.  Cut eggplant into slices 1/3" thick.  Brush both sides with EVOO & salt and pepper, place on baking sheet.  Roast 20 minutes, turning halfway through.  Let cool.  Stir together cheeses, mint, salt & pepper and set aside.  When the eggplants are cool, put 2 T of the cheese filling at one end up each, a couple slices of red pepper, and some arugula (if using) then roll up, and secure with toothpicks.  You can drizzle balsamic vinegar on top - delicious.

For the end pieces of the eggplant, I ate these later as leftovers with the filling just sitting on top since they were too thick and tough to roll up.

Yum!