Lamb chops with stuffed eggplant rolls

Ingredients for Lamb chops with stuffed eggplant rolls

Instructions for Lamb chops with stuffed eggplant rolls

To prepare the Lamb chops with stuffed eggplant rolls recipe, please follow these instructions:

Shake sandwiches cut into small tern, garlic and almonds 3 minutes in olive oil and blend the bread mixture to the rasp.

Stir the eggplant slices into olive oil.
Season onions and rice for 2-3 minutes in olive oil, add broth and let the rice cook for 15 minutes for low heat under the lid. Mix the rice with parsley, oregano, feta cheese and pine nuts. Spread the filling on the eggplant discs, roll them together and hold the rollers in place with a toothpick. Behind the rollers at 175 ° C for approx. 15 minutes.

Turn the lamb chops into the rasp mix and raise them approx. 3 minutes on each side of olive oil with even heat. Season with salt and pepper.

Boil the pan with balsamic vinegar and add chopped tomatoes and broth. Boil the sauce well and season with salt and pepper.

Serve the sauce for the chops together with the stuffed aubergine rolls and a little green salad.