Homegrown Ontario Lamb Grilled Eggplant Rolls

Goat Cheese and Red Pepper Turkey FrittataSummer grilling becomes simple gourmet with these flavourful and charming Ontario lamb eggplant rolls that can be served as a starter or a main course.

large eggplant 1
1/2 tsp salt 2 mL
Filling:
1/2 lb ground Homegrown Ontario lamb 250 g
1/2 cup minced onion 125 mL
2 garlic cloves, minced 2
1 tsp dried crumbled oregano 5 mL
1/4 cup chopped flat leaf parsley 50 mL
1/4 cup minced black olives 50 mL
4 oz goat cheese, crumbled 125 g
Sauce:
1 cup chopped roasted red peppers 250 mL
1/4 cup water 50 mL
1 tbsp balsamic vinegar 15 mL

Cut stem end from eggplant and slice lengthwise into 1/8-inch (2 mm) thick slices. Sprinkle with salt. Let sit in 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 blender. Pulse until smooth. Set aside.

Working with one eggplant slice at a time; arrange 2 heaping tablespoons (30 mL) 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.

Makes 4 servings.

Nutritional Information Per serving: 234.9 calories, 19.2 g protein, 18.5 g carbohydrates, 6.7 g dietary fibre, 677.6 mg sodium, 10.9 g fat, 0.7 g polyunsaturated fatty acids, 6.0 g saturated fatty acids, 46.9 mg cholesterol

Source: Homegrown Ontario