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Feta-Stuffed Eggplant Rolls With Salsa Verde

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Epicurious
Related tags
gluten free low carb vegetarian labor day latin mexican
Nutrition per serving    (USDA % daily values)
CAL
88
FAT
14%
CHOL
8%
SOD
12%

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Ingredients for 6 servings

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

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