Stuffed Lamb With Eggplant (aubergine) & Feta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup dried currant
• 2 (3/4 lb) boneless lamb loin, trimmed of all fat
• 2 japanese eggplants, sliced lengthwise in 1/3 inch thick slices (10 ounces total)
• olive oil (for brushing)
• 6 ounces feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• salt
• fresh ground black pepper

Recipe

• 1 prepare a fire in grill.
• 2 steep currants in hot water for 15 minutes or until plump.
• 3 butterfly each lamb loin.
• 4 cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
• 5 brush each eggplant slice with olive oil.
• 6 season with salt.
• 7 grill until golden brown and tender turning once, about 8 minutes.
• 8 transfer to plate.
• 9 in a bowl combine currants, feta, pine nuts and black pepper to taste.
• 10 lay open lamb loins on flat surface.
• 11 place eggplant slices on top and cover with feta mixture.
• 12 fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
• 13 coat with olive oil.
• 14 grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
• 15 transfer to a warm plate and let stand for 10 minutes.
• 16 remove twine and cut lamb pieces in half.