The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried at the last minute and the dish is assembled just before serving. However, all the components for the dish can be prepared in advance, so the process is not as daunting as it may seem at first glace. Once you have the sauce, the fried eggplants and the patties mixture ready, finishing the dish and assembling is quick and easy.
The dish is ideal for serving as a part of a buffet dinner, as an appetizer, or as a main course. Whichever way you’ll choose to serve it, I’m sure you’ll enjoy this tasty combination of flavors.
Notes:
* Salting the eggplants overnight is important, as it helps the eggplant to hardly absorb oil while frying. For best results, don’t skip this step.
* To ensure quality and best flavor, I recommend chopping or grinding the meat at home.
* Beef can be used instead of the lamb.
* For a vegetarian option, use herbed goat cheese instead of the meat.
Makes: 10
Prep time for the eggplants: 10 minutes + overnight
Frying time for the eggplants: 15 minutes
Prep time for the sauce: 10 minutes
Roasting time for the sauce: 20 minutes
Prep time for the patties: 15 minutes
Frying time for the patties: 15 minutes
Assembling time: 10 minutes
Ingredients:
For the eggplants:
1-2 large eggplants, sliced lengthwise to medium thickens
1 Tbs salt
Oil for shallow frying
For the sauce:
About 20 mini peppers (I used yellow, but any would do), cleaned
About 30 cherry tomatoes, cut in half
1 tsp salt
¼ tsp freshly ground black pepper
2 Tbs olive oil
For the patties:
1 cup packed parsley
4 scallions, roughly chopped
14 oz (400 grams) lamb shoulder meat, cut into medium cubes
1 tsp salt
½ tsp four peppers mix
Oil for shallow frying
For serving:
Chopped parsley
1. The eggplants: Sprinkle salt over the eggplant slices on both sides. Place in a colander, as shown in the photo, and let sweat and drain overnight. The next day, pat dry with paper towels and fry in hot oil until golden-brown on both sides. Place on paper towels, to adsorb extra oil. Keep at room temperature until using, or, in an airtight container in the fridge, for up to 3 days.
2. The sauce: Preheat the oven to 425F (220C). Line a baking sheet pan with baking paper. Arrange the peppers and cherry tomatoes on, in one layer, and sprinkle with salt and pepper. Drizzle 1 Tbs olive oil all over and roast for about 20 minutes, or until the tomatoes and peppers are nicely roasted. Let cool a bit and place in a food processor bowl, fitted with the metal blade. Add the remaining 1 Tbs of olive oil and process coarsely. Taste and adjust seasonings if needed. The sauce can be kept, in an airtight container in the fridge, for up to a week.
3. The patties: Coarsely chop the parsley and scallions in a food processor bowl, fitted with the metal blade. Add the cubed meat and process again, to coarsely chop the meat. Add the salt and pepper and mix. Create 10 medium size oval patties from the mixture. Fry in hot oil until the patties are golden-brown on all sides. Place on paper towels, to absorb extra fat. Keep warm until using.
4. Assembling: place 10 fried eggplant slices on a work surface. Spread 1 Tbs sauce over each slice, and add the patties. Roll together and place on a serving plate. Add some more sauce on top, sprinkle with chopped parsley and serve.
Wow what a great combination! This looks amazing!
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Thank you Diane. It’s one of my favorite combinations. So good! 🙂
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Gotta save this. ..after saving the patties ♡
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Thank you Dawn, glad to know! 🙂
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Everything looks incredible! Yumm 😋😋
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Thank you Linda, I’m glad you liked the recipe. It’s a tasty combination! 🙂
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Wow.
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Thank you Paul. 🙂
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OMG. Not only are these beautiful but they’re so fun! And served warm with cocktails they’d just be such a wonderful hors d’oeuvres!
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Thank you Mimi! Yes, these are great as finger food, and are indeed fun to make and eat. 🙂
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That looks amazing! It reminds me of maybe a deconstructed mousaka
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Thank you Ralu, I’m glad you liked the recipe. It is indeed a type of deconstructed moussaka! 🙂
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Irresistible! Mouthwatering in front of the computer….
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Thank you, glad to hear! 🙂
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I love aubergine rolls! And loving your sauce 😉
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Thank you Elaine, I’m glad to know. This can be turned into a tasty vegetarian dish as well. 🙂
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😊😊😊
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What a great combination of ingredients! 🙂 Very tempting!
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Thank you Vero, I’m glad you liked the recipe. These ingredients work so well together. Highly recommended! 🙂
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I can imagine! ☺️ Definitely something, I would welcome in our table 💞🌼
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Two of my favorite foods – this sounds wonderful! Thank you,Ronit.
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Thank you, I’m glad to hear. Thanks for stopping by. 🙂
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Fantastic recipe, Ronit! What a treat!
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Thank you Kathryn, glad you liked the recipe. It was a treat indeed! 🙂
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Such a beautiful share Ronit, absolutely love the rolling of eggplants🍆
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Thank you Jyo, I’m glad you liked the recipe. It was very tasty. 🙂
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Plan on making this next week, thank you for sharing! 😀
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Thank you Kreso, I’m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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Lovely recipe Ronit – I agree with the winning combination that is eggplant and lamb 😊
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Thank you Laura, I’m glad you liked the recipe. This combination is indeed one of the best. 🙂
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Looks Yum!!
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Thank you! 🙂
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Sounds and looks interesting. Love aubergines.
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Thank you Vidya, I’m glad you liked the recipe. 🙂
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Sounds wonderful. ☺
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Thank you Myra. 🙂
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Did you say lamb? Never fixed it this way with eggplant but sure sounds like a winning recipe. I’m assuming the peppers are mild and the sauce is too 🙂
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Thank you Judi, I’m glad you liked the recipe. The sauce is indeed mild, as I’ve only used regular mini peppers. 🙂
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Such a delightful way of bringing so many wonderful ingredients together!
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Thank you Anika, I’m glad you liked the recipe. These ingredients are so tasty together. Highly recommended.:)
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What a great idea to stick lamb kebabs into an eggplant rolatini! All the other stuff should lend it so much flavor.
I hope you are having a beautiful Pesach, Ronit!
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Thank you Dolly, I’m glad you liked the recipe. It turned out very tasty. חג שמח to you too! 🙂
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Love egg plant! The way you treated it with salt sounds interesting. I have never tried that way. Beautiful share Ronit.
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Thank you Sumith, I’m glad you liked the recipe. Treating the eggplants this way makes them absorb very little oil when fried. It’s worth trying. 🙂
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Thanks for this tip Ronit.
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Love eggplant! And what great photos 🙂
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Thank you Liz, I’m glad you liked the dish and photos. 🙂
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You may find this hard to believe but I have never had eggplant. I need to give it a try!
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Thank you Kendall, I’m glad you liked the recipe enough to make you want to try a new ingredient! I hope you’ll enjoy it! 🙂
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Welcome! I am sure I will!
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wow this looks so good!
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Thank you NIsha, I’m glad you liked the dish. 🙂
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I have shared the link of this recipe in: https://www.facebook.com/MyOfficialDiary/
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Thank you Miranda, I’m glad you liked the recipe. 🙂
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This looks amazing!!!! must be delicious.. I waill try this soon!!
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Thank you Sayanti, I”m glad you liked the recipe. I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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