Grilled Eggplant/Local Goat Cheese & Roasted Red Peppers

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.

Ready In:
35mins
Serves:
Units:

ingredients

  • GOAT CHEESE FILLING

  • 3 ounces feta cheese
  • 8 ounces laura chenel goat cheese
  • 14 cup chopped of fresh mint
  • 1 tablespoon chopped garlic
  • EGGPLANT

  • 1 eggplant, cut into 10 lenghtwise slices
  • 2 tablespoons garlic oil
  • 10 baby spinach leaves
  • 2 fresh roasted red peppers, cut into wide strips
  • VIETNAMESE SPICY HOT SAUCE

  • 1 garlic clove, minced
  • 14 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

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"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."
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  1. Manami
    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.
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