Moussaka Rolls

Preparation

Slice aubergine lengthwise into around 5mm pieces—I used a mandoline set to 6mm thickness. Place aubergine into a colander and sprinkle with 1/2 teaspoon salt. Leave for 30 minutes. You will need 3 to 4 slices per portion for the rolls.

Preheat oven to 200ºC (400ºF). For the meat filling, heat a large frying pan or skillet over a medium high heat. Add a drizzle of olive oil or a few sprays of light cooking spray. Sweat onions for 3–4 minutes. Add garlic and cook for another 2 minutes.

Add lamb mince to the pan and cook until browned, stirring regularly, around 5 minutes. Add red wine, tomatoes, tomato paste, flour, oregano, cinnamon stick and bay leaf and reduce heat so pan is gently simmering. Cook for 30 minutes—the mixture should have thickened nicely by the end.

Remove aubergine from colander and rinse. Pat dry well with paper towels and leave them spread out over some paper towels while you make the bechamel.

To make the bechamel sauce, add butter to a saucepan over medium low heat. Melt and add flour. Combine well. Add milk slowly to the mixture and whisk until it creates a smooth sauce. Cook for around 3–4 minutes so the sauce thickens. Remove from heat and add Parmesan and nutmeg.

Lightly brush the aubergine with olive oil, or spray with some light cooking spray. Heat a griddle pan over a medium high heat. Add aubergine and cook for around 2 minutes each side. Alternatively, you can use a frying pan if you don’t have a griddle pan, but the griddle pan leaves those beautiful grill lines which are so worth it!

Remove bay leaf and cinnamon stick from lamb. Spoon a thin strip of bechamel on each piece of aubergine, crosswise, followed by a little of the lamb mixture into the center of each aubergine slice. Carefully roll. Place on a lined baking tray. Spoon remaining bechamel sauce over the top of the rolls and sprinkle with breadcrumbs.

Place in the bottom half of the oven for 20–30 minutes. Serve with a crisp green salad. Delicious!