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Eggplant and lamb filo scrolls with tomato salad
Eggplant and lamb filo scrolls with tomato salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious savory filo pastry dish: light, golden layers for a satisfying meal.
Ingredients:
  • 60ml olive oil
  • 1/2 small eggplant, trimmed, cut into 1cm cubes
  • 1 large zucchini, trimmed, cut into 1cm cubes
  • 1 red capsicum, seeded, finely chopped
  • 1 red onion, finely chopped
  • 300g lamb mince
  • 5.00 gm ground cumin
  • 5.00 gm sweet paprika
  • 1 tsp ground coriander
  • 2 ripe tomatoes, finely chopped
  • 12 sheets filo pastry
  • Cumin seeds, to sprinkle
  • 2 ripe tomatoes, thinly sliced
  • 100g mixed cherry and grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 125.00 ml fresh mint leaves
  • 20.00 ml red wine vinegar
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 220°C and prepare an oven tray by lining it with baking paper.
  • In a large frying pan over high heat, heat 2 teaspoons of oil. Add eggplant, zucchini, capsicum, and onion, stirring occasionally for 5 minutes until eggplant is tender and onion softens. Mix in the mince, breaking up lumps with a wooden spoon, and cook for 5 minutes until lamb is cooked and colors. Stir in cumin, paprika, and coriander, cooking for 1 minute until fragrant. Add tomato and cook for 5 minutes until heated through and well combined. Season with salt and pepper, then let cool slightly for 15 minutes before serving.
  • Lightly brush 1 filo sheet with oil, then layer with 2 more sheets brushed with oil. Spread a 1-2cm-wide strip of mince mixture along one long side of the pastry. Roll it up to encase the filling, swiftly coil into a snail shape, and place it on the lined tray. Repeat the process with the remaining filo, oil, and mince. Brush any leftover oil and sprinkle with cumin seeds. Bake in a preheated oven for 20 minutes until crispy and golden brown.
  • Create a visually stunning salad by arranging tomatoes, onion, and mint on a serving platter. Drizzle with vinegar and oil, then season generously with salt and pepper. Accompany with delectable lamb scrolls for a delightful meal.

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