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How to make Moussaka roll ups

Yield = 4
Prep time: 0:40
Cook time: 1:30
Total time: 2:10

Ingredients

  • 2 large (about 1.2kg) eggplants
  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 650g lamb mince
  • 2 tablespoons tomato paste
  • 100ml red wine
  • 1 teaspoon balsamic vinegar
  • 700g jar gluten-free passata
  • 300g fresh ricotta, crumbled
  • 180g Greek yoghurt
  • 1 egg yolk
  • Large pinch of nutmeg, freshly grated
  • 70g (1 cup) parmesan, finely grated
  • Fresh oregano, to serve

Method

  • Step 1 Trim eggplant ends. Reserve. Slice eggplants lengthways into sixteen 8mm-thick slices. Transfer to a plate. Finely chop reserved ends.
  • Step 2 Heat 1 1/2 tbs of the oil in a large non-stick frying pan over medium heat. Add onion and chopped eggplant and cook, stirring, for 5 minutes or until soft. Add garlic, oregano, cumin and cinnamon and cook, stirring, for 2 minutes or until aromatic. Transfer to a bowl.
  • Step 3 Heat remaining oil in pan over medium-high heat. Add mince. Cook, stirring and breaking up lumps with a wooden spoon, for 4 minutes or until browned. Stir in tomato paste for 1 minute or until coated. Add wine. Simmer for 1 minute or until reduced slightly.
  • Step 4 Return vegetable mixture to pan. Stir in vinegar and 200g of the passata. Season. Reduce heat to low. Cook, covered, stirring occasionally, for 12 minutes. Simmer, uncovered, for 4 minutes or until thickened. Cool.
  • Step 5 Meanwhile, heat a barbecue or chargrill on medium-high heat. Spray eggplant slices with olive oil. Season. Cook, in 2 batches, turning, for 4 minutes or until charred and tender. Transfer to a plate. Set aside to cool.
  • Step 6 Preheat oven to 180C/160C fan forced. Grease a 2.5L (10 cup) baking dish. Place ricotta, yoghurt, egg yolk, nutmeg and 1/3 cup parmesan in a bowl. Season well. Stir with a wooden spoon until well combined.
  • Step 7 Pour remaining passata into prepared dish. Place an eggplant slice on a work surface. Spread with a little of the ricotta mixture. Top with a little lamb mixture, leaving a 1cm border at 1 end. Roll up to enclose filling. Place in prepared dish. Repeat with remaining eggplant slices, ricotta mixture and lamb mixture. Sprinkle with remaining parmesan. Bake for 50 minutes or until golden. Sprinkle with fresh oregano.