GRILLED EGGPLANT/LOCAL GOAT CHEESE & ROASTED RED PEPPERS

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Grilled Eggplant/Local Goat Cheese & Roasted Red Peppers image

Melanzane Ripiene is it's translation. This recipe just called to me, I got it from the dietician's magazine, "Diet & Nutrition." So am keeping it here for safe-keeping. Have not allowed for cooling times.

Provided by Manami

Categories     Spinach

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

3 ounces feta cheese
8 ounces laura chenel goat cheese
1/4 cup chopped of fresh mint
1 tablespoon chopped garlic
1 eggplant, cut into 10 lenghtwise slices
2 tablespoons garlic oil
10 baby spinach leaves
2 fresh roasted red peppers, cut into wide strips
1 garlic clove, minced
1/4 teaspoon chili pepper flakes, red crushed
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon lime peel, minced
2 teaspoons lime juice (not the bottled kind)
3 tablespoons water

Steps:

  • ROASTED RED PEPPERS:.
  • To fire roast red peppers, put both red peppers on top of gas burner and cook on each side until the skin is black and crispy, about 3 minutes per side depending on your burners.
  • Put charred peppers in a paper bag and allow to cool.
  • Brush the charred skin off and then deseed, derib and slice into strips. (Have those ready before you prepare the rest of the dish.).
  • GOAT CHEESE FILLING:.
  • Blend feta and goat cheese with mint and garlic; put aside.
  • EGGPLANT:.
  • Brush both sides of the eggplant slices with garlic oil and bake in a 400ºF oven for 15-20 minutes or until lightly brown.
  • When cooled, flip each eggplant slice over on a work surface.
  • Lay one spinach leaf on each slice, followed by a red pepper slice. Roll about 2 tablespoons of the goat cheese mixture into a cigar-shaped log the width of each eggplant slice and lay on top.
  • Roll the eggplant slice widthwise.
  • VIETNAMESE SPICY HOT SAUCE:.
  • Combine garlic, lime peel, and red pepper flakes then add lime juice, fish.
  • sauce, water, and sugar.
  • Increase red pepper flkes, as needed.
  • Whisk until all ingredients are blended.
  • and sugar is dissolved.
  • Will keep short periods if refrigerated.
  • ASSEMBLY:.
  • Cut on a bias and serve garnished with a small amount of Vietnamese Spicy Hot Sauce.

Nutrition Facts : Calories 159, Fat 11.1, SaturatedFat 7.6, Cholesterol 32.4, Sodium 631.4, Carbohydrate 7, Fiber 2.5, Sugar 3.8, Protein 9.1

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