Eggplant Rollatini by Rebar

Eggplant Rollatini - starter or main entree - from Rebar in Vancouver, Canada and their cookbook: http://www.rebarmodernfood.com/cookbook.html

Makes 8-10 rolls

Ingredients:

• 2 large eggplants (long skinny ones are best)
• 4 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup feta
• 1/3 cup chopped mint
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 red peppers, roasted
• 24 arugula sprigs

1. Preheat oven to 375F. Trim ends. Slice lengthwise into 1/4-1/3 inch slices. Spray with olive oil and place on parchment-lined baking sheets. Season with salt and pepper and roast 20 minutes or until tender. Remove and cool.
2. Combine cheeses, mint, s&p, and mix well. Slice roasted pepper into strips. Wash, stem, and dry arugula.
3. Assemble with one pepper strip and two arugula leaves. Roll filling into eggplant. Serve at room temperature.

Alternatives:

• Serve as an appetizer with balsamic syrup.
• Serve with tabouleh and garnish with salsa.
• Warm in the oven and serve with tomato-basil sauce.