EGGPLANT ROLL-UPS WITH LAMB STUFFING & TOMATO- CINNAMON SAUCE

This is probably my favourite dish in this feature: it’s full-flavoured with plenty of spices and textures, so it ticks all my boxes. Even better, all of it can be done ahead ready to bake a day or three later. The dish will freeze well, or freeze the tomato sauce separately if you’ve made extra.

Instructions

1.	TOMATO-CINNAMON SAUCE
2.	Heat the olive oil in a saucepan, add the garlic and cinnamon and cook gently for a few minutes.
3.	Add the tomatoes, salt, allspice and nutmeg.
4.	Simmer for 15-20 minutes or until lightly thickened.
5.	Remove the cinnamon and set the sauce aside.
6.	EGGPLANT LAMB ROLL-UPS
7.	Grill the eggplant slices until tender and set aside.
8.	Heat the oil in a frying pan, add the lamb mince and brown well, breaking up the lumps with the back of a wooden spoon.
9.	Add the garlic, ginger, turmeric and ras el hanout.
10.	Cook for another minute, then add the salt and chicken stock and cook for 20 minutes until soft and all the liquid has been absorbed.
11.	Allow to cool, then add ½ cup of the tomato-cinnamon sauce, the mint leaves and crumble through 100g feta.
12.	Oil a baking dish lightly.
13.	Spread a ladleful of tomato sauce at the bottom of the dish.
14.	Put a spoonful of mince onto each slice of eggplant, roll up and put in the baking dish.
15.	Cover with the remaining tomato sauce and crumble over the remaining feta.
16.	Bake for 30 minutes or until bubbling.
17.	TO SERVE
18.	Blitz the yoghurt with the mint leaves to serve on the side.
19.	Make a cucumber salad with lemon juice, olive oil and crushed toasted pinenuts to serve alongside.