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  • Lamb And Eggplant Rolls With Savory Tomato Sauce

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    Lamb And Eggplant Rolls With Savory Tomato Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg eggplant globe (3 lb.) Extra virgin extra virgin olive oil Salt and freshly grnd pepper
    • 1/2 c. red onions minced
    • 1 Tbsp. garlic minced
    • 1 lb grnd lamb
    • 3 Tbsp. couscous or possibly bulgar wheat
    • 1/3 c. nonfat plain yogurt
    • 2 tsp garam masala or possibly curry pwdr
    • 3 Tbsp. sun-dry tomatoes chopped
    • 1/2 c. minced spinach cooked or possibly- swiss chard
    • 2 tsp fresh mint chopped (or possibly other fresh herb)
    • 2 tsp orange zest grated
    • 1/4 tsp red pepper flakes crushed
    • 1/2 c. nonfat buttermilk
    • 3/4 c. garbanzo beans toasted and finely minced
    • 1/3 c. nonfat Dry Jack cheese or possibly Parmesan cheese freshly grated
    • 2 tsp fresh oregano chopped or possibly 1 tsp dry oregano
    • 1/2 tsp salt Savory Tomato Sauce (see recipe)
    • 1 lb pearl onion peeled and roasted fresh mint sprigs

    Directions

    1. Serve with ROASTED PEARL ONIONS
    2. Slice eggplant into 1/4-inch thick rounds, discarding both ends. You should have 10-12 slices. Brush slices with extra virgin olive oil, season lightly with salt and pepper and bake in a preheated 375 degree oven for 12-15 min or possibly till eggplant is lightly browned and softened. Cold and set aside.
    3. Toss all coating mix ingredients together in a bowl till well combined.
    4. Spray non-stick fry-pan with extra virgin olive oil flavored Pam and saute/fry the onions and garlic over moderate heat till softened and golden brown. Place onion mix in a bowl along with the lamb,couscous, yogurt, garam masala, dry 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.
    5. Roll slices up, dip in buttermilk and then into coating mix to proportionately coat. Place on a lightly sprayed baking sheet, seam side down.
    6. Bake in a preheated 375 degree oven for 20-25 min or possibly till cooked through. ( Time will depend on thickness).
    7. To serve: Ladle tomato sauce onto hot plates and place eggplant rolls in center. Place roasted onions around and over and garnish with mint sprigs.

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