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Aubergine moussaka rolls

Name: Aubergine moussaka rolls
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: Serves 4-6 as part of a spread
Cuisine: Greek recipes
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 5 Jul 23
Updated: 18 Mar 24

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.

Easy
July 2023

Test kitchen approved

Serves 4-6 as part of a spread
Hands-on time 1 hour, oven time 5 min

Find more of our aubergine recipe ideas here.

Freezable

Nutrition: per serving

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

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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

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Method

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.
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.
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.

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.
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.