EGGPLANT ROLLS WITH TOMATO SAUCE

SERVES 4 PREP 20 MINS COOK 20 MINS

◆ 2 large eggplant

◆ ¼ cup instant couscous

◆ 1 tsp ground cumin

◆ ¼ cup just boiled water

◆ 250g lamb mince

◆ 200g fetta, crumbled

◆ 1 egg, whisked

◆ 2 tbsp currants

◆ 2 tbsp parsley, chopped, plus extra leaves to serve

◆ 800g can diced tomatoes

◆ ¼ cup pine nuts

◆ ¼ cup baby basil leaves

◆ garlic bread, to serve

1 Preheat oven to 200ºC and a chargrill pan on high.

2 Thinly slice eggplant lengthways. Spray with oil. Chargrill slices 1 min, each side, until tender.

3 Meanwhile, place couscous and cumin in a heatproof bowl with just boiled water. Cover and set aside 5 mins.

4 Fluff couscous with fork. Add mince, half the fetta, egg, currants and parsley. Season. Mix well.

5 Place heaped tbsp of mixture at one end of each eggplant slice and roll up.

6 Put rolls side by side in 10-cup ovenproof dish. Pour over tomatoes. Sprinkle with the remaining fetta and pine nuts. Bake 15 mins. Scatter with basil leaves. Serve with garlic bread.