Feta-Stuffed Eggplant Rolls with Salsa Verde

Preparation

1. Step 1

   Preheat broiler.

   Step 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. Brush eggplant with oil and season with salt.

   Step 3

   Broil eggplant about 3 inches from heat until golden, about 5 minutes. Carefully turn eggplant with a metal spatula and broil until golden, about 4 minutes more. Transfer eggplant to a platter large enough to hold slices in one layer and cool. (Eggplant may be prepared up to this point 3 hours ahead and kept, covered loosely, at room temperature.)

   Step 4

   In a small bowl with a fork mash together feta, ricotta, mint, and salt and pepper to taste. Cut peppers lengthwise into pieces about same width as eggplant slices.

2. Assemble rolls:

   Step 5

   Top eggplant slices with pepper pieces, arranging them in one layer. 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. Beginning with cheese end, roll up each slice to enclose cheese mixture and leaves. (Rolls may be made 2 hours ahead and kept, covered loosely, at room temperature.)

   Step 6

   Serve rolls drizzled with salsa verde.