Feta-Stuffed Eggplant Rolls with Salsa Verde

• 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

1. Preheat broiler.
2. 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.
3. Brush eggplant with oil and season with salt.
4. Broil eggplant about 3 inches from heat until golden, about 5 minutes.
5. Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more.
6. Transfer eggplant to a platter large enough to hold slices in one layer and cool.
7. (Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature.)
8. In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste.
9. Cut peppers lengthwise into pieces about same width as eggplant slices.
10. Top eggplant slices with pepper pieces, arranging them in one layer.
11. 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.
12. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves.
13. (Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature.)
14. Serve rolls drizzled with salsa verde.

eggplant, olive oil, feta, wholemilk ricotta, fresh mint, red bell peppers, arugula, accompaniment

Taken from www.epicurious.com/recipes/food/views/feta-stuffed-eggplant-rolls-with-salsa-verde-12652 (may not work)