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
Ingredients
Tzatzkiki:
- 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
Instructions
- 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.
Amy @ The Coastal Countertop says
These look amazing! I cannot wait to try this out. I’m constantly looking for new ways to cook gluten-free Mediterranean dishes.
Thanks!
Gina says
This looks amazing!! I love eggplant also and I hate both beets and asparagus too. I’m definitely getting the ingredients for this recipe. Yum!! Thank you for creating and sharing these wonderful recipes. 🙂
Dionne says
These look delicious, C! I’ve been on the look out for eggplant recipes and I love lamb too. Thanks!
Kate@Diethood says
Love it!! Either great minds think alike, or the eggplant Gods told us both to make something very similar. But I didn’t use lamb…wish I had! I used ground turkey, rolled them up, and topped with homemade tomato sauce and feta. 🙂 It was gooood!
Carolyn Adams says
What do you serve with them??? I’m about to go to the grocery store- making these tonight!!
Carolyn says
I found them very rich and like I didn’t need all that much more than a salad or some cut-up veggies. Maybe some mashed cauliflower would be nice.
Kathy - Panini Happy says
These look so tasty, Carolyn!
Gail @ Faithfulness Farm says
LOVED this post — sister smart-ass here 🙂 I also love eggplant — especially grilled BUT am not a lamb fan. Wondering what it would be like with ground beef or even turkey — must try. PINNING – thanks 🙂
Blessings!
Gail
Buttoni says
This looks soooo good Carolyn. I’d like to try this with a little chopped tomato or tomato sauce added to the meat mixture. We both LOVE eggplant and will definitely be trying this out.
Liz says
Beautiful, my friend! And, yes, your link from Facebook worked fine 🙂
Judy@lifeonthefoodchain.com says
Oh, go ahead, be cranky and opinionated like me. You’re too young yet to call yourself a curmudgeon, but I pride myself on being one at an early age. I wish I’d thought of this, and will have to run out for an eggplant, since I have some lovely, rare, roast NZ leg of lamb left from the weekend.
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
If it were possible for you to throw a love of rice pilaf into the mix, I’d make you an honorary Armenian with that love mix! I saw your photo of this dish on face book and fell in love immediately. It looks amazing.
I’d have never guessed that about your personality in ‘real life.’ You do come across as such a non smart ass. 🙂
JulieD says
This looks amazing, Carolyn!! I love that you used grilled eggplant – I’m obsessed with eggplant!
Carolyn says
thanks for working so hard to comment today, Julie 😉
Katrina @ In Katrina's Kitchen says
Lookin good. And I just love ya and the sarcastic you too! 😉
claire @ the realistic nutritionist says
HOLY CRAP. These look absolutely insane. I need to make them for the holidays!!
ISLAND VITTLES says
What a simply delicious idea! I love it! From one smart ass to another…Theresa (If the world only knew what we peace-loving Canadians were really like, eh?)
ALISON @ INGREDIENTS, INC. says
we love eggplant! I will be making these!!
SOMMER@ASPICYPERSPECTIVE says
Carolyn, I am CRAZY over lamb as well. If it is on the menu, that is what I always order. Your eggplant rolls sound truly tantalizing!
KIERSTEN @ OH MY VEGGIES says
I love grilled eggplant too. I’m convinced that people who don’t like eggplant just haven’t had it cooked properly!
JEANNETTE says
I love your voice Carolyn! I like the idea of using eggplants in roll-ups – I’m a big fan of eggplant too!
BRIAN @ A THOUGHT FOR FOOD says
These look so amazing! I have a dinner party coming up and I’m wondering if we should give these a try!