EGGPLANT ROLL-UPS WITH LAMB STUFFING & TOMATOCINNAMON SAUCE
SERVES 4 / PREPARATION 15 MINUTES / COOKING 30-40 MINUTES
This is probably my favourite dish in this feature: it’s fullflavoured with plenty of spices and textures, so it ticks all my boxes. Even better, all of it can be done ahead ready to bake a day or three later. The dish will freeze well, or freeze the tomato sauce separately if you've made extra.
FOR THE TOMATO-CINNAMON SAUCE 2 tablespoons olive oil
2 cloves garlic, sliced
2 cinnamon quills
2 x 400g cans tomatoes
1 teaspoon sea salt a pinch of ground allspice a good grating of nutmeg
Heat the olive oil in a saucepan, add the garlic and cinnamon and cook gently for a few minutes. Add the tomatoes, salt, allspice and nutmeg. Simmer for 15-20 minutes or until lightly thickened. Remove the cinnamon and set the sauce aside.
FOR THE EGGPLANT LAMB ROLL-UPS
2 large eggplants, sliced lengthways 3-4mm thick 2 tablespoons olive oil
500g lamb mince
2 cloves garlic, finely chopped
3cm piece ginger, grated
3cm piece fresh turmeric, grated (or ½ teaspoon
turmeric powder)
2 teaspoons ras el hanout
½ teaspoon salt
500ml chicken stock
½ cup shredded mint leaves
150g crumbly feta
Grill the eggplant slices until tender and set aside.
Heat the oil in a frying pan, add the lamb mince and brown well, breaking up the lumps with the back of a wooden spoon. Add the garlic, ginger, turmeric and ras el hanout. Cook for another minute, then add the salt and chicken stock and cook for 20 minutes until soft and all the liquid has been absorbed. Allow to cool, then add ½ cup of the tomato-cinnamon sauce, the mint leaves and crumble through 100g feta.
Oil a baking dish lightly. Spread a ladleful of tomato sauce at the bottom of the dish. Put a spoonful of mince onto each slice of eggplant, roll up and put in the baking dish. Cover with the remaining tomato sauce and crumble over the remaining feta. Bake for 30 minutes or until bubbling.
TO SERVE
1 cup Greek yoghurt 1 cup mint leaves cucumber lemon juice olive oil toasted pinenuts
Blitz the yoghurt with the mint leaves to serve on the side. Make a cucumber salad with lemon juice, olive oil and crushed toasted pinenuts to serve alongside.