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Moussaka roll-ups
Moussaka roll-ups
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Smokey eggplant and aromatic lamb moussaka with cheat's white sauce, baked with tomato sauce and cheese. Prep in advance.
Ingredients:
  • 2 large (about 1.2kg) eggplants
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp dried oregano leaves
  • 2.50 gm ground cumin
  • 1.88 gm ground cinnamon
  • 650g lamb mince
  • 44.40 gm tomato paste
  • 100ml red wine
  • 1 tsp balsamic vinegar
  • 700g btl Mutti Tomato 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
Instructions:
  • Trim the ends of the eggplant and set them aside. Slice the eggplants lengthwise into sixteen 8mm-thick slices. Place the slices on a plate. Finely chop the reserved ends of the eggplant.
  • In a large non-stick frying pan over medium heat, heat 1 1/2 tablespoons of oil. Add onion and chopped eggplant and cook for 5 minutes until soft. Stir in garlic, oregano, cumin, and cinnamon and cook for additional 2 minutes until fragrant. Then, transfer to a bowl.
  • Heat the rest of the oil in a pan over medium-high heat. Add the mince and cook for 4 minutes, stirring and breaking up lumps, until browned. Stir in tomato paste until coated, about 1 minute. Pour in the wine and simmer until slightly reduced, about 1 minute.
  • Add the vegetable mixture back to the pan. Mix in the vinegar and 200g of passata. Season to taste. Lower the heat to low and cover. Let it cook for 12 minutes, stirring occasionally. Uncover and simmer for an additional 4 minutes until it thickens. Allow it to cool.
  • Preheat a barbecue or chargrill to medium-high heat. Lightly spray eggplant slices with olive oil and season with salt and pepper. Grill in batches, turning occasionally, until charred and tender, about 4 minutes. Transfer to a plate and let cool.
  • Preheat the oven to 180C/160C fan forced. Grease a 2.5L (10 cup) baking dish. In a bowl, combine ricotta, yogurt, egg yolk, nutmeg, and 1/3 cup parmesan. Season generously and mix until fully combined using a wooden spoon.
  • Spread a layer of passata in the prepared dish. Lay out an eggplant slice. Spread with some ricotta mixture, top with lamb mixture, leaving a 1cm border at one end. Roll up to seal the filling inside. Place it in the dish. Repeat with remaining eggplant slices, ricotta, and lamb mixtures. Sprinkle with the rest of the parmesan. Bake for 50 minutes until golden, then garnish with fresh oregano.

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