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Rolled Eggplants with Lamb.

Eggplant goes really well with a lamb; you will find this pairing throughout the Middle East in particular, where lamb is popular meat. This is another easy recipe and you can also prepare in advance and just toss in the oven when you are ready to eat.

What You’ll Need;

2 medium-sized eggplants

Olive Oil for pan-frying

12 Lamb cutlets

1 White Onion – chopped

2 garlic cloves - crush

Coloured baby capsicum – minced

250g cherry tomatoes – cut into halves

1 tbsp tomato paste

Parsley & Thyme - Minced

Salt and Pepper

1 yellow capsicum finely diced

Parsley – roughly chopped for garnishing

Feta Cheese for serving (optional)


First, preheat the oven to 200 degrees Celcius.

The Eggplants;

Sliced the eggplants lengthwise for the same thickness all around. You will get roughly five to six slices each for one eggplant. Sprinkle with salts and let it stand for at least 30 minutes. Then wipe the excess moisture off with a paper towel. Heat the olive oil in a frying pan, fry the eggplants slices over medium heat without any overlapping, until lightly browned for both sides. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices and keep aside.

The Lamb cutlet;

Take the meat out from the cutlet, season generously with salt and pepper. Using the same pan, add a little olive oil, brown the cutlet briefly and keep aside.

Then add a little more olive oil, brown the onion and garlic stirring frequently and then add the peppers. When the peppers are soft, add the tomatoes, tomato paste and all the herbs. Let it simmer and reduced the juice from tomatoes until the sauce is thick before adding the lamb meat, mixed well and season with salt and pepper.

Final assembly;

Lay one eggplant slice and put one piece of lamb meat and rolled them up. Repeat the process with the rest of eggplants slices and the lamb meat. Arrange the eggplant rolled close together in a shallow baking dish and pour the sauce over them and drizzle with olive oil. Bake in preheated oven for 15 min

Just before serving, sprinkle finely chopped yellow capsicum and fresh parsley and feta cheese if you like.



Treehouse Cookery

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