Roasted Red Pepper, Spinach, Feta & Olive Eggplant Rollatini
Serves 14
Directions
- 1Arrange the eggplant slices on a baking sheet and lightly sprinkle both sides with salt. Let sit to draw out excess moisture.
- 2Add the shallot, garlic, bell peppers, cherry tomatoes, olive oil, smoked paprika, sumac, oregano, salt, and red pepper flakes to a baking dish. Roast at 425°F until the vegetables are very soft and slightly caramelized.
- 3Pat the eggplant very dry with paper towels. Brush lightly with olive oil and roast at 425°F, flipping halfway, until tender and flexible enough to roll.
- 4Mix the ricotta, feta, egg, olives, spinach, dill, mint, oregano, lemon zest, and black pepper until combined.
- 5Transfer the roasted vegetables to a blender and blend until smooth.
- 6Spread some of the roasted red pepper sauce across the bottom of a baking dish. Spoon the filling onto each eggplant slice, roll up, and place seam-side down. Spoon the remaining sauce over top and sprinkle with Parmesan.
- 7Reduce the oven to 400°F and bake until bubbling and golden.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 whole shallot, chopped
- 2 whole garlic clove
- 2 whole red bell pepper, chopped
- 1 pint cherry tomato
- 2 tsp smoked paprika
- 1 tsp sumac
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 8 oz whole-milk ricotta
- 8 oz feta, crumbled
- 1 whole egg
- 1/3 cup pitted kalamata olives, finely chopped
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 10 sprigs fresh dill, finely chopped
- 8 sprigs fresh mint, leaves removed and finely chopped
- 1 tsp dried oregano
- 1 whole lemon, zest
- 1 tsp freshly ground black pepper
- 2 large eggplant, sliced lengthwise about 1/4-inch thick
- for roasting extra virgin olive oil (optional)
- for salting the eggplant salt
- 1/2 cup parmigiano, freshly grated
Equipment
baking sheetbaking dishpaper towelsblender
