Bite with Belkys: Feta Stuffed Eggplant Rolls

The Restaurant: Britto at the Royal Palm Crowne Plaza Resort

1545 Collins Avenue

South Beach

(305) 604-5700 hotel

Website: http://royalpalmcp.crowneplaza.com/

The Dish: Feta Stuffed Eggplant Rolls

Sauce Ingredients:

1 cup fresh parsley leaves

2 anchovy fillets

1 tablespoon red wine vinegar

1/3 cup olive oil

Ingredients:

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

Directions:

-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.

Serves 4