Ingredients

Serves 6 as a first course

　　a 1-pound firm eggplant

　　olive oil for brushing eggplant

　　3 ounces feta, crumbled (about 1/2 cup)

　　1/3 cup whole-milk ricotta

　　1/4 cup fresh mint leaves, washed well, spun dry, and chopped fine

　　3 red bell peppers, roasted, or two 7-ounce jars, drained, and patted dry

　　1 bunch arugula or small bunch spinach, coarse stems discarded and leaves washed well and spun dry

　　Accompaniment:Salsa Verde

　　

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.

　　

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.