Aubergine moussaka rolls

Aubergine moussaka rolls
  • Serves icon Serves 4-6 as part of a spread
  • Time icon Hands-on time 1 hour, oven time 5 min

Moussaka is a labour of love which is totally worth it when you have the time. When you don’t, however, these rolls are the answer. Transforming the big layered oven-baked dish into a slightly lighter snackable affair, this recipe is great for bringing to a friend’s house as it just needs a quick blast under the grill before serving.

Find more of our aubergine recipe ideas here.

Nutrition: per serving

Calories
291kcals
Fat
18g (8.1g saturated)
Protein
14g
Carbohydrates
13g (7.5g sugars)
Fibre
3g
Salt
0.2g
Calories
291kcals
Fat
18g (8.1g saturated)
Protein
14g
Carbohydrates
13g (7.5g sugars)
Fibre
3g
Salt
0.2g

Ingredients

  • Olive oil for brushing and frying
  • 1 red onion, finely chopped
  • 250g lamb mince
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 100ml red wine
  • 227g tin chopped tomatoes
  • Pinch ground cinnamon
  • 2 large aubergines
  • 30g unsalted butter
  • 2 tbsp plain flour
  • 350ml whole milk
  • 1 medium free-range egg yolk, lightly beaten
  • Freshly grated nutmeg to serve
  • 15g parmesan or other hard cheese, finely grated

Method

  1. Heat a large pan over a medium-high heat and add a little oil. Add the onion with a pinch of salt and fry until softened and light golden. Stir in the mince, breaking it up with a wooden spoon. After a few minutes, once it’s started to brown, add the garlic and tomato purée and cook for another minute or so.
  2. Pour in the wine and bubble for a few minutes until reduced to almost nothing, then add the chopped tomatoes and cinnamon. Bring to a simmer and bubble for at least 30 minutes, stirring regularly, until the sauce has reduced so it just coats the meat.
  3. Meanwhile, cut the aubergines lengthways into 5mm thick slices. Heat a griddle pan over a high heat, brush the slices with a little oil and cook for a few minutes on each side, until lightly charred. You’ll need to do this in batches. Lay the slices on a tray or board.
  4. For the bechamel, heat the butter in a medium pan. Once melted, stir in the flour and cook for a few minutes. Gradually add the milk, stirring continuously to make a creamy sauce. Once it’s all combined, gently cook for 5 minutes over a medium heat to thicken. Remove from the heat, stir in the egg yolk, grate over some nutmeg and season.
  5. Heat the grill to high. Pour the bechamel into a baking dish. Add a spoonful of the meat filling near the bottom end of an aubergine slice, then wrap the aubergine around it to create a little stuffed roll. Nestle the roll in the bechamel sauce seam-side down. Repeat until all the meat and aubergine is used up. Sprinkle over the parmesan and pop under a hot grill for a few minutes until everything is golden and bubbling.

delicious. tips

  1. Make the rolls and nestle them in the sauce up to a day in advance, then just bring them up to room temperature and grill them until ready.

Recipe By

Pollyanna Coupland

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