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.
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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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