Ingredients
| FOR THE TOMATO-CINNAMON SAUCE | |
| 2 tablespoons olive oil | |
| 2 cloves garlic, sliced | |
| 2 cinnamon quills | |
| 2 x 400g cans tomatoes | |
| 1 teaspoon sea salt | |
| a pinch of ground allspice | |
| a good grating of nutmeg | |
| FOR THE EGGPLANT LAMB ROLL-UPS | |
| 2 large eggplants, sliced lengthways 3-4mm thick | |
| 2 tablespoons olive oil | |
| 500g lamb mince | |
| 2 cloves garlic, finely chopped | |
| 3cm piece ginger, grated | |
| 3cm piece fresh turmeric, grated (or ½ teaspoon turmeric powder) | |
| 2 teaspoons ras el hanout | |
| ½ teaspoon salt | |
| 500ml chicken stock | |
| ½ cup shredded mint leaves | |
| 150g crumbly feta | |
| TO SERVE | |
| 1 cup Greek yoghurt | |
| 1 cup mint leaves | |
| cucumber | |
| lemon juice | |
| olive oil | |
| toasted pinenuts |
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. |
Recipes & food styling Ginny Grant / Photography Aaron McLean /Styling Jessica Hemmings
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