It looks so fancy, but even novice cooks can get some glory from putting together this Moussaka and Brinjal Cannelloni with Button Mushrooms 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


2 brinjal

olive oil for brushing


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



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.