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Moussaka and brinjal canneloni

A mix of Greek and Italian favourites. Enjoy this lasagne alternative.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, More Mushroom less Meat
Cuisine Greek, Italian
Servings 3


Brinjal rolls:

  • 2 large brinjals
  • olive oil, for brushing

Moussaka filling:

  • 5 ml oil
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 200 g minced lamb
  • 200 g button mushrooms, minced
  • 15 ml harissa paste
  • 5 ml ground cumin
  • 3 ml ground cinnamon
  • ½ jar passata tomato sauce
  • 1 can brown lentils, drained

To assemble:

  • 150 g fresh ricotta, crumbled
  • 50 g thick Greek-style yoghurt
  • 35 g Parmesan cheese, grated
  • ½ jar passata tomato sauce


  • 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 on 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 brinjals.
  • Bake for 15 – 20 minutes.
    Top with fresh herbs, if desired, before serving.
Keyword italian, lasagne