Being a working mom, I often think about what to make for dinner too late, which is why I love having recipes that are easy and healthy at hand. I recently came across this Moussaka and Brinjal Canneloni recipe from the South African Mushroom Farmers Association and cannot wait to prepare it for my family:
Mushroom Moussaka and Brinjal Canneloni
Serves 4 – 6
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
15ml harissa paste
5lm ground cumin
3ml ground cinnamon
1/2 jar passata tomato sauce
1 (410g) can brown lentils, drained
To assemble
150g fresh ricotta
50g thick Greek-style yoghurt
35g Parmesan cheese, grated
1/2 jar passata tomato sauce
READ: My work-life balancing act as a mom
Brinjal rolls
Cut the brinjals lengthwise into 1/2 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 degrees Celsius. 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 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.
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