Moussaka roll-ups

This twist on the classic moussaka combines smoky eggplant with a cheat's white sauce and aromatic lamb, baked with tomato sauce and cheese. Make this recipe up to 2 days ahead.

Equipment

• 2.5L (10 cup) baking dish

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

Energy 3359kJ	Fat saturated 19.00g
Fat Total 48.00g	Carbohydrate sugars g
Carbohydrate Total 29.00g	Dietary Fibre 11.00g
Protein 56.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Trim eggplant ends. Reserve. Slice eggplants lengthways into sixteen 8mm-thick slices. Transfer to a plate. Finely chop reserved ends.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

2 days ahead:

Make the lamb mixture, grill the eggplant and combine the ricotta mixture. Cool to room temperature and store in separate airtight containers in the fridge. 

On the night:

Preheat oven and allow the lamb mixture, eggplant and ricotta mixture to stand at room temperatue for 30 minutes, then assemble. Bake for 50 minutes to 1 hour or until warmed through.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.