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