Summer grilling becomes simple gourmet with these flavourful and charming Ontario lamb eggplant rolls that can be served as a starter or a main course.
|1/2 tsp||salt||2 mL|
|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|
|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