← All recipes

Lamb And Eggplant Rolls With Savory Tomato Sauce

Lamb And Eggplant Rolls With Savory Tomato Sauce comes together with Red Onions, Garlic, Ground Lamb, Couscous, and Nonfat Plain Yogurt. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1 tbsp
• 1 lb
• 3 tbsp
• 1/3 cup
• 2 tsp
• 3 tbsp
• 1/2 cup
• 2 tsp
• 2 tsp
• 1/4 tsp
• 1/2 cup
• 3/4 cup
• 1/3 cup
• 2 tsp
• 1/2 tsp
• 1 lb

Method (preview)

1. 1

   Serve with ROASTED PEARL ONIONS

2. 2

   Slice eggplant into 1/4-inch thick rounds, discarding both ends.

3. 3

   You should have 10-12 slices.

4. 4

   Brush slices with olive oil, season lightly with salt and pepper and bake in a preheated 375 degree oven for 12-15 minutes or until eggplant is lightly browned and softened.

5. 5

   Cool and set aside.

6. 6

   Toss all coating mixture ingredients together in a bowl until well combined.

7. 7

   Spray non-stick fry-pan with olive oil flavored Pam and saute the onions and garlic over moderate heat until softened and golden.

8. 8

   Place onion mixture in a bowl along with the lamb, couscous, yogurt, garam masala, dried tomatoes, spinach, mint, orange zest, chile flakes and salt and pepper to taste.

9. 9

   Mix thoroughly and place even amounts of filling down the center of each eggplant slice.

10. 10

    Roll slices up, dip in buttermilk and then into coating mixture to evenly coat. Place on a lightly sprayed baking sheet, seam side down.

11. 11

    Bake in a preheated 375 degree oven for 20-25 minutes or until cooked through. ( Time will depend on thickness).

12. 12

    To serve: Ladle tomato sauce onto warm plates and place eggplant rolls in center.

13. 13

    Place roasted onions around and over and garnish with mint sprigs.