Lamb Eggplant Rolls

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Lamb Eggplant Rolls

  • Author: Meat and Poultry Ontario
  • Method: Stovetop Grill


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.


Units Scale

1 large egplant

1/2 tsp salt


1.2 lb ground Ontario lamb

1/2 cup minced onion

2 garlic cloves, minced (more if desired)

1 tsp. dried crumbled oregano

1/4 cup chopped flat leaf parsley

1/4 cup minced black olives

4oz sheep or goat cheese, crumbled


1 cup chopped roasted red peppers

1/4 cup water

1 tbsp. balsamic vinegar


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




  • Serving Size: 1
  • Calories: 234.9
  • Sodium: 677.6mg
  • Fat: 10.9g
  • Saturated Fat: 6.0`
  • Carbohydrates: 18.5g
  • Fiber: 6.7g
  • Protein: 19.2
  • Cholesterol: 46.9mg

Keywords: Grill

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