Tuesday, January 13, 2009

Lamb and Goat Cheese Eggplant Rollatini



Filling

1 tbs olive oil
1 onion diced
6 oz of mushrooms chopped
1 large clove of garlic grated
2 tbs oregano
1 tsp thyme
1 tsp salt
2 tbs dry vermouth
1/8 tsp Penzeys lamb seasoning (optional)
¼ lb soft goats cheese
1 lb ground lamb

Eggplant

1 large eggplant slice thin
Salt
Cooking spray

Sauce

1 c. chicken stock
12 oz Greek yogurt (or sour cream)
1 tsp oregano
1tsp thyme
½ tsp salt
2 tbs goat cheese
Any leftover meat filling

Honestly when I made this my intention was to use ground veal. If I could not get that, I would use ground pork. Sadly 2 supermarkets and 1 butcher later, only to be told finally that there was some odd shortage of both??? I settled on lamb. I also borrowed my parents meat slicer for the eggplant so I could get even and thin slices (a surgeon, I was never destined to be).

I started by slicing the eggplant longwise, then I salted it and let it sit.

In a skillet heat your oil to medium and add onion. Cook for about 3 minutes.

Add the mushrooms, garlic, thyme, oregano, salt and vermouth. Let cook for about 5 minutes.



Add the lamb and cook until done. Suck off (there has got to be a better way to say that… is drain correct??) the excess grease.


Add the goats cheese and stir to incorporate, set aside.




While the meat mixture was cooking I took another skillet and coated it with cooking spray and cooked the sliced eggplant for about a minute on each side. I removed and set aside.

Once the eggplant and the meat mixture is done, I took about 2 tsp of the mixture and put it at one end of the slice of eggplant and rolled it up. I put it in a baking dish. Roll until you are out of eggplant or out of meat.




In a skillet I added the chicken stock, yogurt, seasoning, goat cheese and leftover meat filling (if you have) and heated to let thicken a bit (about 3-5 minutes). Once thickened, remove from heat and pour over rollatini. Bake at 350 for 30 minutes.

8 comments:

onlinepastrychef said...

That sounds really tasty! Two of my favorites--lamb and goat cheese:)

I didn't know where to go to quickly answer your question about cupcakes,so here I am. The only thing I can think of is that you made an all-butter recipe and kept them in the fridge. Refrigerated butter cake gets hard and dense because the fat hardens in the fridge. Either leave them, well-wrapped, at room temp or take them out of the fridge at least a half-hour before eating. Hope that helps:)

If that doesn't do it for you, if that wasn't the case, let me know and I'll try to address the question more fully in a blog post tomorrow. Thanks!

Chef E said...

This is right up my alley, I love lamb and goat cheese too! I have yet to make rollatini in a while, so this makes me hungry for yours...and 'drain' is correct too...

5 Star Foodie said...

I love the combo of lamb and goat cheese. Great recipe!

Cate said...

how strange that there would be a shortage of veal and pork but not lamb! in the middle of winter!

but, besides that, lamb sounds the best anyway to me. this sounds so good AND like something my family will actually eat. cannot wait to try it.

Karin said...

This reminds me... I bought goat cheese a couple weeks ago. You gave me an idea.
My part of Sweden produces a great number of (very expensive) goat's milk cheeses.

Joie de vivre said...

That looks wonderful. Your kids eat this?

Maggie said...

This sounds wonderful! I've been trying to come up with a low carb baked dish to bring to family get togethers We have a couple people doing low carb and they are all lamb lovers.

The Food Hunter said...

I love this combination. Sounds like a great recipe. Thanks for stopping by my page.