Lamb-Filled Eggplant Rolls with Fresh Tomato Sauce

This Iraqi-style dish features thinly sliced eggplant filled with ground lamb, and a lemony fresh tomato sauce.

Lamb-Filled Eggplant Rolls

Filling:
1 pound ground lamb
1 small onion, finely diced
3 cloves garlic, finely minced
1 teaspoon dried marjoram
1/2 teaspoon cumin
1/2 teaspoon coriander
Salt and pepper to taste
1 large eggplant
2 tablespoons olive oil
2 Roma tomatoes, thinly sliced

Sauce:
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, finely minced
1 large tomato, finely chopped
1 can tomato sauce
1 cup chicken stock
1/4 cup lemon juice
1/4 cup white wine (optional)
1 teaspoon turmeric
Salt and pepper to taste

Preheat oven to 400 degrees. In a mixing bowl, combine lamb, onion, garlic, olive oil, marjoram, cumin, and coriander. Season with salt and pepper and stir to thoroughly mix. Trim off the ends of the eggplant and remove skin. Using a mandolin or a large sharp knife, slice the eggplant lengthwise into thin sheets. Divide the lamb filling mixture into equal portions according to the number of eggplant slices, and shape the meat into ovals. Place each meat patty crosswise on a slice of eggplant and roll into a cylinder (if eggplant slices are narrow, place two side-by side with edges overlapping). Place the rolls in a baking dish, brush with olive oil, and top each one with a slice of tomato. Cover with a lid or a sheet of aluminum foil and bake for about 1 hour, until meat filling is done all the way through.

While the eggplant rolls are baking, heat 1 tablespoon olive oil in a medium saucepan. Sauté onions and garlic until translucent and lightly browned. Add tomatoes and sauté until tender. Add tomato sauce, chicken stock, lemon juice, and turmeric, and bring to a boil. Season with salt and pepper. Reduce heat and simmer uncovered, stirring occasionally, until sauce is thickened.

Remove eggplant rolls from the oven and transfer to a serving dish. Top with tomato sauce. Serve with rice or couscous. Serves 4.