Button mushroom moussaka and brinjal canneloni - pic supplied
Serves 4 - 6 

Ingredients

Brinjal rolls:

2 large brinjals 

olive oil, for brushing

Moussaka filling:

5ml oil

1 red onion, diced

2 garlic cloves, crushed

200g minced lamb

200g button mushrooms, minced

15 ml harissa paste

5ml ground cumin

3ml ground cinnamon

½ jar passata tomato sauce

1 (410 g) can brown lentils, drained

To assemble:

150 g fresh ricotta, crumbled

50 g thick Greek-style yoghurt

35 g Parmesan cheese, grated

½ jar passata tomato sauce

Method

Brinjal rolls

Cut the brinjals lengthwise into ½ cm thick slices. 

Lightly brush both sides of the brinjal with some olive oil. 

Heat a griddle pan or braai. Cook the brinjal slices, in batches, for 2-3 minutes per side. 

Transfer to a plate and set aside to cool.

Moussaka filling

Heat the oil in a pan and gently fry the onion and garlic for 4 – 5 minutes. 

Fry the lamb and mushrooms for 3 – 4 minutes. Stir in the harissa paste, cumin, cinnamon and tomato sauce. 

Simmer for 5 minutes. Stir in the lentils and set aside to cool.

To assemble

Preheat the oven to 160°C. 

Combine the ricotta cheese, yoghurt and half of the Parmesan cheese in a small bowl. 

Place a brinjal slice on a work surface and top with a little of the ricotta mixture and a spoonful of the mushroom and lamb mixture. 

Roll up to enclose filling. Spread the remaining tomato sauce on the base of an ovenproof dish and place the brinjal roll on top. 

Repeat with remaining brinjal slices and place in a single layer in the baking dish.  

Sprinkle the remaining Parmesan cheese over the brinjals. 

Bake for 15 - 20 minutes. 

Top with fresh herbs, if desired, before serving.

Recipe courtesy of The South African Mushroom Farmers' Association