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.
