If you love lamb, you will love these low carb Eggplant Lamb Rolls! A deliciously healthy meal.
In real life, I am a remarkably outspoken individual. I have very strong opinions and I don’t really hesitate to make those opinions known. I also just like to shoot my mouth off in a funny way. I am an unrepentant smart ass, and I can’t help but interject one-liners into any conversation, personal or professional. Fortunately, these are usually well-received and I generally know when to keep my mouth shut (or so I like to think). But on the internet, I seem to have cultivated a different sort of personality. I still write with humour (0r so I like to think), but it’s of a more self-deprecating variety. It’s gentler, kinder. I am also more patient, less sarcastic and far more diplomatic than I might be face-to-face.
Likely this comes from many years as an academic advisor, having to find a diplomatic way to tell a student that they weren’t going to graduate. I became quite the master of the kind but firmly worded email that brooked no arguments. I simply try to imagine who is on the receiving end of my words and how it will come across. Words spoken aloud can be forgotten in a matter of moments and have the added benefit of body language to aid in their interpretation. But the written word can last long after one intends them to, and can be passed along for many more eyes to see. On the internet, they can go viral in a matter of moments. The written word could be forever, and if we’re not careful, they can also have unintended effects. So although this is my blog, where I can say whatever I choose, I find myself walking a careful line. I love the community this blog has helped create and the people it brings me in contact with, and I see no reason to risk offending anyone. There is a time and a place for me to spout off my one-liners, my sarcasm and my political views. This is not that place.
But my opinions about food are fair game, and believe me, I have plenty of them. I hate beets. And after many years of trying to like it, I have decided that I hate asparagus too. I love eggplant, love, love, love eggplant, particularly grilled. And I adore lamb. Adore it utterly. I would eat lamb every day if I could. Maybe I should move to New Zealand. Most importantly, I love this recipe. Love it, adore it, want to marry it. So much so that I made it twice in one week so I could get pictures for this blog. Or at least that was my excuse, as I had no issues gobbling this up several times. The idea simply popped into my head while at my local farmer’s market, purchasing fresh eggplant and looking over what the pasture-raised farm had to offer. Eggplant…love. Lamb…love. Throw in a little feta and some tzatziki and I am in opinionated foodie heaven.
Grilled Eggplant Lamb Rolls with Tzatziki
- ½ medium cucumber
- 1 cup whole milk yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Eggplant Lamb Rolls:
- 2 medium eggplant
- 2 tablespoon olive oil or walnut oil divided
- Salt and pepper to taste
- ¼ cup chopped onion
- 2 lbs ground lamb
- 1 teaspoon dried marjoram
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup crumbled feta cheese
- For the tzatziki, wash cucumber (peel if desired) and cut in half lengthwise. Slice thinly.
- In a medium bowl, combine cucumber, yogurt, lemon juice, garlic, dill and salt and pepper. Stir until well combined and set aside.
- For the lamb rolls, preheat gas or charcoal grill to medium.
- Wash and trim eggplant and cut lengthwise into ¼ inch slices. (You can salt the eggplant to remove some moisture if you like, but I find it makes little difference when grilling the eggplant).
- Grill eggplant slices until tender and slightly charred, about 4 minutes per side. Remove from grill and transfer to a large bowl. Toss with 1 tablespoon oil, salt and pepper and tent with foil to keep warm.
- In a large skillet over medium high heat, heat remaining oil until shimmering but not smoking. Add onion and saute until translucent, about 5 minutes.
- Add lamb, marjoram, salt and pepper and cook until lamb is cooked through and no longer pink, about 10 minutes.
- To serve, lie two or three eggplant slices on each plate. Spoon lamb mixture onto center of eggplant slices and sprinkle with feta. Roll eggplant carefully around filling and turn so seam is on bottom.
- Drizzle with tzatziki and serve.