Lamb Eggplant Rolls
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 large eggplant
- 1⁄2 teaspoon salt
-
FILLING
- 1⁄2 lb ground lamb
- 1⁄2 cup minced onion
- 2 garlic cloves, minced
- 1 teaspoon dried crumbled oregano
- 1⁄4 cup flat leaf parsley, chopped
- 1⁄4 cup black olives, minced
- 4 ounces goat cheese, crumbled
-
SAUCE
- 1 cup chopped roasted red pepper
- 1⁄4 cup water
- 1 tablespoon balsamic vinegar
directions
- Cut stem ends from eggplant and slice lengthwise into 1/8-inch thick slices. Sprinkle with salt. Let sit in a colander for 30 minutes; squeeze any excess liquid from eggplant.
- In a large skillet over medium-high heat, add lamb, onion, garlic and oregano. Stir often and break lamb into small pieces. Cook until browned and no pink remains, about 6 minutes. Drain any fat. Let cool. Stir in parsley, olives and goat cheese.
- Combine roasted peppers, water and vinegar in a blender. Pulse until smooth. Set aside.
- Working with one eggplant slice at a time, arrange 2 tablespoons of meat filling into cut side of eggplant and roll up, securing with toothpick. Repeat with remaining eggplant and filling.
- Heat grill to medium-high heat and grease. Add eggplant rolls and grill while turning, until eggplant is softened and filling is heated through.
- Serve warm or at room temperature with roasted red pepper sauce.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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