Recipe for Lamb and Eggplant Rolls with Savory Tomato Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
1 lrg eggplant globe (3 pound)
Extra virgin olive oil
Salt and freshly ground pepper
1/2 cup red onions chopped
1 tbl garlic chopped
1 lb ground lamb
3 tbl couscous or bulgar wheat
1/3 cup nonfat plain yogurt
2 tsp garam masala or curry powder
3 tbl sun-dried tomatoes minced
1/2 cup chopped spinach cooked or- swiss chard
2 tsp fresh mint minced
(or other fresh herb)
2 tsp orange zest grated
1/4 tsp red pepper flakes crushed
1/2 cup nonfat buttermilk
----------------- Coating Mixture: ----------------
3/4 cup garbanzo beans toasted and
finely chopped
1/3 cup nonfat Dry Jack cheese or Parmesan cheese
freshly grated
2 tsp fresh oregano minced
or 1 tsp dried oregano
1/2 tsp salt
Savory Tomato Sauce (see recipe)
----------------- Garnish: ----------------
1 lb pearl onion peeled and roasted
Instructions:
Instructions: Serve with ROASTED PEARL ONIONS

Slice eggplant into 1/4-inch thick rounds, discarding both ends. You should have 10-12 slices. Brush slices with olive oil, season lightly with salt and pepper and bake in a preheated 375 degree oven for 12-15 minutes or until eggplant is lightly browned and softened. Cool and set aside.

Toss all coating mixture ingredients together in a bowl until well combined.

Spray non-stick fry-pan with olive oil flavored Pam and saute the onions and garlic over moderate heat until softened and golden. Place onion mixture in a bowl along with the lamb,
couscous, yogurt, garam masala, dried tomatoes, spinach, mint, orange zest, chile flakes and salt and pepper to taste. Mix thoroughly and place even amounts of filling down the center of each eggplant slice.

Roll slices up, dip in buttermilk and then into coating mixture to evenly coat. Place on a lightly sprayed baking sheet, seam side down.

Bake in a preheated 375 degree oven for 20-25 minutes or until cooked through. ( Time will depend on thickness).

To serve: Ladle tomato sauce onto warm plates and place eggplant rolls in center. Place roasted onions around and over and garnish with mint sprigs.

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