Lamb Eggplant Rolls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.