Eggplant and Feta Crepes--The Platinum Recipes Collection

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Eggplant and Feta Crepes

Ingredients:

• 2 medium eggplants (total about 2 pounds) or white eggplants
• salt and freshly ground pepper
• 1/4 cup plus 2 teaspoon olive oil, approximately
• 4 medium garlic cloves, minced
• 1/2 cup ricotta cheese
• 1 1/4 cups finely crumbled feta cheese (about 3 3/4 ounces)
• 3/4 teaspoon dried oregano, crumbled (optional)
• 6 tablespoons minced green onions
• 12 crepes or whole wheat crepes (recipe follows) at room temperature
• 1 to 2 tablespoons melted butter or vegetable oil
• 1 tablespoon plus 2 teaspoons grated Parmesan cheese
• Crepes
• 3 large eggs
• 1 1/4 cups milk, or a little more if needed
• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter

Preparation:

Peel eggplant and cut in 3/8-inch-thick slices. Salt the eggplant. Pat slices dry with several changes of paper towels. Preheat the oven to 425. if planning to serve crepes as soon as they are ready.

Heat 3 tablespoons oil in large, heavy skillet. Quickly add enough eggplant slices to make 1 layer. (If slices are added too slowly, first ones soak up all of oil.) Saute until tender when pierced with a fork, about 2 1/2 minutes on each side. remove to a plate. Add 3 tablespoons oil to skillet, heat oil, and saut, second batch of eggplant in same way. Repeat with remaining eggplant, adding oil as needed.

Add 2 teaspoons oil to skillet and reduce heat to low. Add garlic and cook, stirring, for 5 seconds. Immediately pour garlic mixture into a small bowl. Chop the eggplant with a knife and transfer to a large bowl. Add ricotta cheese, feta cheese, garlic, oregano, green onions, and pepper and mix very well. Taste and adjust seasoning.

Oil a large, shallow baking dish or 2 medium baking dishes. Spoon 3 tablespoons filling onto the less attractive side of each crepe, across the lower third. Roll up in cigar shape, beginning at edge with filling. Arrange crepes seam side down in one layer in the buttered dish or dishes. Brush crepes with melted butter and sprinkle with Parmesan cheese. (Crepes can be kept, covered, 1 day in refrigerator. Bring crepes to room temperature and preheat oven before continuing.)

Bake crepes until filling is hot and cheese melts and browns very lightly, about 10 minutes.

Serve immediately.

Makes 6 main course servings.

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