Lamb and Eggplant Rolls with Savory Tomato Sauce

Name: Lamb and Eggplant Rolls with Savory Tomato Sauce
Ingredients: ⅓ cup freshly grated dry Jack or Parmesan cheese; ¾ cup finely toasted and chopped almonds; 2 teaspoons minced fresh oregano or 1 teaspoon dried; ⅓ cup freshly grated dry Jack or Parmesan cheese; Kosher or sea salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil, plus additional for brushing; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ½ teaspoon kosher or sea salt; 2 teaspoons minced fresh oregano or 1 teaspoon dried; 2 large globe eggplants (about 3 pounds); ½ teaspoon kosher or sea salt; 3 tablespoons dry couscous or fine bulgur wheat; ⅓ cup plain yogurt; 2 teaspoons Madras Curry Powder; 3 tablespoons minced sun-dried tomatoes; ½ cup finely chopped red onion; 1 tablespoon finely chopped garlic; 1 pound ground lamb; 3 tablespoons dry couscous or fine bulgur wheat; ¼ teaspoon red pepper flakes; 1 cup buttermilk; Savory Tomato Sauce; Fresh mint sprigs for garnishing; ½ cup blanched, squeezed, and chopped spinach or Swiss chard; ½ cup blanched, squeezed, and chopped spinach or Swiss chard; 2 teaspoons chopped fresh mint; 2 teaspoons grated orange zest

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This Eastern Mediterranean—inspired dish looks a little daunting, but it is easy to make once you get into it. The filled eggplant rolls can be made a day ahead and stored covered in the refrigerator, as can the sauce. As a final garnish you could also drizzle a little Mint Oil around the plate for added interest.

Ingredients

Main course
Mediterranean

Ingredients

Method