1 large eggplant
1/2 tsp salt

Filling

1/2 lb ground lamb
1/2 cup minced onion
2 garlic cloves, minced
1 tsp dried crumbled oregano
1/4 cup chopped flat leaf parsley
1/4 cup minced black olives
4 oz goat cheese, crumbled

Sauce
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 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 six 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 two heaping tablespoons 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.

 

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