Mushroom moussaka and aubergine canneloni

6 servings Prep: 15 mins, Cooking: 45 mins

Grilled aubergine sliced stuffed with a cheesy meaty lamb and mushroom filling, a must-try tasty twist on a classic moussaka.

By Independent Contributor September 06 2021
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Ingredients (16)

For the aubergine rolls
2 large aubergines
olive oil — for brushing
For the moussaka filling
5 ml oil
1 red onion — diced
2 garlic cloves — crushed
200 g lamb mince
200 g button mushrooms
15 ml harissa paste
5 ml cumin
3 ml cinnamon
1/2 jar passata tomato sauce
410 g brown lentils — tinned and drained
To assemble
150 g ricotta cheese — crumbled
50 g Greek yoghurt
35 g parmesan cheese — grated
1/2 jar passata tomato sauce
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Method:

Aubergine  rolls

Cut the aubergines lengthwise into ½ cm thick slices. Lightly brush both sides of the aubergine with some olive oil.

Heat a griddle pan or braai. Cook the aubergine 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 aubergine 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 aubergine roll on top. Repeat with remaining aubergine slices and place in a single layer in the baking dish.

Sprinkle the remaining Parmesan cheese over the aubergine. Bake for 15 – 20minutes.

Top with fresh herbs, if desired, before serving.



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