Stuffed Lamb With Eggplant (Aubergine) & Feta - cooking recipe

Ingredients

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

Preparation

Prepare a fire in grill.
Steep currants in hot water for 15 minutes or until plump.
Butterfly each lamb loin.
Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
Brush each eggplant slice with olive oil.
Season with salt.
Grill until golden brown and tender turning once, about 8 minutes.
Transfer to plate.
In a bowl combine currants, feta, pine nuts and black pepper to taste.
Lay open lamb loins on flat surface.
Place eggplant slices on top and cover with feta mixture.
Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
Coat with olive oil.
Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
Transfer to a warm plate and let stand for 10 minutes.
Remove twine and cut lamb pieces in half.