Twist on tradition: Moussaka and brinjal cannelloni

Moussaka and brinjal cannelloni are two dishes that when combined are sure to impress and delight your taste buds.

Moussaka, a traditional Greek dish, is made with layers of tender eggplant, ground meat, and a rich and creamy béchamel sauce. It’s a hearty and satisfying meal that’s perfect for the whole family.

Brinjal cannelloni, on the other hand, is a twist on the classic Italian dish. It’s made with grilled eggplant slices that are rolled up and filled with a delicious and flavourful filling, and then baked to perfection.

So why not combine both dishes into one? Recipe by the South African Mushroom Farmers’ Association.

Moussaka and brinjal cannelloni

Prep time: 20 mins | Cook time: 30 mins | Servings: 3

Ingredients

Brinjal rolls:

• 2 large brinjals
• Olive oil, for brushing 

Moussaka filling:

• 5 ml oil
• 1 red onion, diced
• 2 garlic cloves, crushed
• 200 g minced lamb
• 200 g button mushrooms, minced
• 15 ml harissa paste
• 5 ml ground cumin
• 3 ml ground cinnamon
• ½ jar passata tomato sauce
• 1 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

1.  Preheat the oven to 160°C.
2. Combine the ricotta cheese, yoghurt and half of the Parmesan cheese in a small bowl.
3. 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.
4. Spread the remaining tomato sauce on the base of an ovenproof dish and place the brinjal roll on top.
5. Repeat with remaining brinjal slices and place in a single layer in the baking dish.
6. Sprinkle the remaining Parmesan cheese over the brinjals.
7. Bake for 15 – 20 minutes.
8. Top with fresh herbs, if desired, before serving