Ontario Lamb & Eggplant Cannelloni
Contributed by: News Canada
Recipe by Corporate Chef Mark Hand, Niagara Culinary Institute, Niagara College
(NC) - Thin slices of grilled eggplant are a tasty substitute for pasta in this unique "cannelloni" dish. Serve with Niagara College Teaching Winery VQA Pinot Noir, or Malivoire's 2002 Pinot Noir Estate Bottled VQA, available at the LCBO.
- 1 lb ground Ontario lamb 454g
- 2 eggplants
- 1 tsp olive oil 5 ml
- 6 cloves garlic, finely chopped
- 1 cup onion, finely chopped (1 medium onion) 250 ml
- 3.5 oz goat's milk cheese 100 g
- 1/2 cup fresh mint, finely chopped 125 ml
- 1/4 cup grainy Dijon mustard 50 ml
- salt & pepper to taste
- 3 cup jar tomato sauce 700 ml
Pre-heat grill to medium (or pre-heat broiler). Peel eggplants and cut top-to-bottom slices, 1/4 inch (2.5cm) thick (12 slices). Grill slices 1 minute per side, marking nicely in a grid pattern. Season with salt and pepper, set aside to cool.
In a medium skillet over medium heat, saute garlic and onion in oil until lightly browned, about 2-3 minutes. Add ground lamb and saute until no longer pink. Remove from heat, and stir in goat's milk cheese, mint, and Dijon mustard. Mix well. Season with salt and pepper, and let cool.
Preheat oven or barbecue to 375 F / 190 C. Spread approximately 50 ml / 1/4 cup lamb mixture evenly over each of the 12 slices of grilled eggplant. Beginning from narrow end, roll up "cannelloni". Place, seam side down, on foil-lined baking sheet. Roast in preheated oven, or on barbecue with lid down, for 5-10 minutes, until heated through. Serve drizzled with warm tomato sauce.
Serving Size: Makes 4 Servings As Main Course, Or 6 As Appetizers
Nutritional Information: Per Serving: Calories:488 Protein:30.8g Fat:27.5g Carbohydrates:33.6g Saturated Fat:12.3g