2 large eggplants
4 tablespoons olive oil
1 cup crumbled feta cheese
1 cup ricotta cheese
2 cups finely chopped parsley
3 cloves garlic, mashed
2 red bell pepper, or 6 ounce jar of roasted bell pepper
1/4 teaspoon cayenne pepper
black pepper to taste
Cut the eggplant lengthwise into 1/2 thick slices and place them on a cookie sheet. With a pastry or barbecue brush, baste each side of the slices with the olive oil. Put the slices under the broiler, and broil until golden (about 5-7 minutes). Remove from the oven and allow to cool.
Prepare the stuffing by mixing the Ricotta Cheese with the Feta, Parsley and Garlic. Add Cayenne Pepper and black pepper. (Note: because Feta Cheese is already salty, it’s not necessary to add salt.)
If you are using fresh bell pepper, you will need to roast them. Do this by placing the peppers on a cookie sheet and broiling them, turning until each side is charred and “bubbly”. Remove the peppers from the oven and put them in a paper bag, allowing them to cool. The steam from the bag allows the skin to be easily removed. When the peppers are cool, remove them from the bag and remove the skin. Slice them and remove the stem and seeds. Then cut the pepper to 1/2 inch lengthwise strips.
To assemble, take a cooled eggplant slice and place 1/2 tsp. of the stuffing mix in the center. Fold the slice over once to form a roll. Place the role in a shallow serving platter. Repeat this process for each slice, reserving a small amount of stuffing (approx 1/2 cup) for garnish.
When the slices are stuffed and placed into the serving platter, take the leftover stuffing and put a small dollop of the remaining stuffing (about the size of an olive) on each eggplant roll. Then place the roasted pepper strips on top of the stuffing, to bring life and flavor to the plate.