Find your recipes and restaurants here
 
 

Moussaka and brinjal cannelloni


Canneloni

Ingredients 19
Servings
Time
  • Brinjal rolls:
  • 2
    large brinjals
  • olive oil, for brushing
  • Moussaka filling:
  • 5
    ml
    oil
  • 1
    red onion, diced
  • 2
    cloves
    garlic, crushed
  • 200
    g
    minced lamb
  • 200
    g
    button mushrooms, minced
  • 15
    ml
    harissa paste
  • 5
    ml
    ground cumin
  • 3
    ml
    ground cinnamon
  • 1/2
    can
    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
  • 1/2
    can
    passata tomato sauce
 

Method

 

Brinjal rolls: Cut the brinjals lengthwise into ½ cm 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.

Moussaka filling: Heat the oil in a pan and gently fry the onion and garlic for 4 – 5 minutes. Fry the lamb and mushrooms for 3 – 4 minutes. Stir in the harissa paste, cumin, cinnamon and tomato sauce. Simmer for 5 minutes. Stir in the lentils and set aside to cool.

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 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.

This recipe was published with permission by the The South African Mushroom Association.

 

 

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.