Moussaka and brinjal canneloni
A mix of Greek and Italian favourites. Enjoy this lasagne alternative.
Ingredients
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
Instructions
- 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.