Wednesday, November 13, 2002
Bite with Belkys: Feta Stuffed Eggplant Rolls
Looking for an appetizer to impress your guests without all the work? We've got a savory starter that's sure to be a hit.
The Chef: Denise Nicodem
The Restaurant: Britto at the Royal Palm Crowne Plaza Resort
1545 Collins Avenue
(305) 604-5700 hotel
The Dish: Feta Stuffed Eggplant Rolls
1 cup fresh parsley leaves
2 anchovy fillets
1 tablespoon red wine vinegar
1/3 cup olive oil
1/2 tsp. chopped thyme, no stems
1/2 tsp. chopped rosemary, no stems
2 tbsp. olive oil
1/2 tsp. chopped garlic
salt to taste
pepper to taste
1 pound firm eggplant
1 bunch arugula leaves
3 roasted red bell peppers, fresh or canned
1/2 cup crumbled feta cheese, plain or seasoned
-Start with the sauce, by mixing the pasley, anchovies, red wine vinegar, and olive oil in a food processor or blender. When it's well blended, put it to the side. If you don't want to make the sauce, you can buy a pre-made basil or pesto sauce at the store.
-Now pull the leaves off of fresh thyme and rosemary and chop them. Put the herbs in a bowl and add in olive oil, chopped garlic cloves, and salt and pepper to taste.
-Cut your eggplant into 1/4 inch thick slices, brush on the olive oil herb mixture on both sides.
-Grill the eggplant 2-3 minutes on each side. Each time you flip it over, turn it so you end up with the criss cross grill marks.
-To assemble the rolls: spoon some of the sauce on the eggplant, then add sliced roasted red peppers, arugula leaves and feta cheese. Roll this nice and tight, and slice it in half.
-Garnish with arugula, peppers and olives, and serve it with some bread.
-Finish it off with a drizzle of pesto and balsamic vinegar.