It looks so fancy, but even novice cooks can get some glory from putting together this Moussaka and Brinjal Cannelloni with Button Mushrooms https://bit.ly/2z8qiHJ. It’s one of those great one dish wonders perfect for taking to festive family gatherings where the cousins have already laid claim to grandma’s folder of secret family favourites! #winddown #yearendfunction #onepot #entertaining #familyandfriends
Moussaka and Brinjal Cannelloni with Button Mushrooms
Ingredients
2 brinjal
olive oil for brushing
MOUSSAKA FILLING
5ml oil
1 red onion, diced
2 cloves garlic, crushed
200g minced lamb
200g button mushrooms, minced
15ml harissa paste
5ml ground cumin
3ml ground cinnamon
½ jar passata tomato sauce
410g can brown lentils, drained
150g fresh ricotta, crumbled
50g thick Greek-style yoghurt
35g Parmesan cheese, grated
½ jar passata tomato sauce
Method
1 Brinjal rolls: cut the brinjal lengthwise into ½cm thick slices. Lightly brush both sides of the brinjal with some olive oil. Heat a griddle pan or braai. Cook the brinjal slices, in batches, for 2-3 minutes per side. Transfer to a plate and set aside to cool.
2 Moussaka filling: heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes. Add the lamb and mushrooms and fry for 3-4 minutes. Stir in the harissa paste, cumin, cinnamon and ½ jar tomato sauce. Simmer for 5 minutes. Stir in the lentils, season to taste and set aside to cool.
3 To assemble: preheat the oven to 160°C. Combine the ricotta cheese, yoghurt and half of the Parmesan cheese in a small bowl. Place a brinjal slice on a work surface and top with a little of the ricotta mixture and a spoonful of the mushroom and lamb mixture. Roll up to enclose filling. Spread the remaining tomato sauce in the base of an ovenproof dish and place the brinjal roll on top. Repeat with remaining brinjal slices and place in a single layer in the baking dish. Sprinkle the remaining Parmesan cheese over the brinjal. Bake for 15-20 minutes. Top with fresh herbs, if desired, before serving.