Ricotta Eggplant Rolls Recipe

Vegetarian dishes are always a hit in our house, and this one is wonderful for a light dinner, lunch, or as an appetizer.  Creamy filling with a hint of mint and roasted eggplant is truly delicious.  You can roast the eggplant pieces in the oven, or try them on the BBQ for a smokier flavor!  Get creative and top them however you would like.  I like to serve them with a couple of different salads, and topped with a spoonful of my favorite tomato sauce.  You call the shots!

Ingredients:

2 large eggplant (choose longer, thinner ones over the shorter, fatter ones)
4 tbsp olive oil
1 cup ricotta cheese
1 cup feta cheese
1/3 cup chopped fresh mint
1/4 tsp salt
1/4 tsp cracked black pepper
2 red peppers, roasted
Arugula or watercress

  Pre-heat the oven to 375 and line a baking sheet with parchment.  Set aside.

   Cut the stem ends off the egg plant, then slice them lengthwise about 1/3 inch thick. Place on your prepared pan.  Brush each one, both sides, with olive oil and sprinkle with salt and fresh cracked pepper.  Roast on the middle rack of the oven, turning part way through, for about 20 minutes or until soft and lightly browned on both sides.  Remove from the oven and let cool.

   While the egg plant is roasting, stir together the cheeses, mint, salt and pepper in a bowl.  Set aside. 

   When the eggplants are cooked and cooled, set them on the counter in front of you vertically, smaller side facing you.  Place about 2 tbsp of the cheese filling at the bottom closest to you.  Set a few slices of the roasted red pepper over top, then add 2 arugula leaves.  Gently roll up and secure with a toothpick.

   Continue with all of the pieces of eggplant until they are used up. 

   Serve as an entrée with your favorite tomato sauce, or as an appetizer drizzled with balsamic syrup (see below).  You could even serve them for lunch with a fresh tomato salsa. 

Balsamic syrup:

   Bring 1/2 cup balsamic vinegar to a boil over medium heat.  Bring the heat down to medium low, and continue to simmer until the vinegar becomes thick and syrupy. 

Adapted from Rebar