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.