Feta Stuffed Eggplant Rolls With Salsa Verde Recipes

GRILLED EGGPLANT AND PEPPERS WITH FETA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

STUFFED ROASTED EGGPLANT ROLLS (GREECE)

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!!!