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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Summer grilling becomes simple gourmet with these flavourful and charming lamb eggplant rolls that can be served as a starter or a main course - DELICIOUS!! Ingredients:
1 large eggplant |
1/2 teaspoon salt |
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 |
1 cup chopped roasted red pepper |
1/4 cup water |
1 tablespoon balsamic vinegar |
Directions:
1. 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.
2. 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.
3. Combine roasted peppers, water and vinegar in a blender. Pulse until smooth. Set aside.
4. 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.
5. Heat grill to medium-high heat and grease. Add eggplant rolls and grill while turning, until eggplant is softened and filling is heated through.
6. Serve warm or at room temperature with roasted red pepper sauce.
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