Eggplant Rolls with Cucumber and Lamb
- For the lamb
- 1 garlic clove
- 2 tomatoes
- 600 grams Lamb fillet (ready to cook)
- 2 Tbsps olive oil
- freshly ground peppers
- 1 pinch ground rosemary
For the lamb, peel the garlic and finely chop. Blanch the tomatoes, peel and cut into small cubes. Rinse the meat, pat dry, trim and cut into strips.
Brown the lamb in a hot pan with oil. Add the garlic and the tomatoes, cook briefly, and season with salt, pepper, and rosemary. Remove from the heat.
Rinse the eggplant, trim and cut lengthwise into thin slices. Sprinkle with salt and allow to sit for about 15 minutes.
Rinse the cucumber and cut into 8 cm (approximately 3 inch) long, narrow strips. Rinse and trim the scallions and cut into similar sized pieces.
Heat a barbeque grill or grill pan.
Grill the eggplant on each side for about 2 minutes.
Place some of the meat, cucumber, and scallions at one end of the eggplant and roll up. Secure with a wooden skewer and serve on plate.