This recipe is easier than it looks, especially if you use a pre-made tomato sauce. Its also quite economical. In the UK lamb is quite expensive and in this recipe a little goes a long way. Serve with boiled rice and perhaps a crisp green salad.
Ingredients (serves 2)
2 medium aubergines sliced from stem to base into ½ cm slices (aim for 5 slices per aubergine)
1 tbsp vegetable oil
170g minced lamb (20% fat)
1 fat clove of garlic, grated or finely minced
½ tsp each of ground black cardamom, ground coriander, ground allspice
¼ tsp salt (or to taste)
300ml of tomato sauce of your choice.
Method
Ingredients (serves 2)
2 medium aubergines sliced from stem to base into ½ cm slices (aim for 5 slices per aubergine)
1 tbsp vegetable oil
170g minced lamb (20% fat)
1 fat clove of garlic, grated or finely minced
½ tsp each of ground black cardamom, ground coriander, ground allspice
¼ tsp salt (or to taste)
300ml of tomato sauce of your choice.
Method
- Heat the oven to 170C
- Lay the aubergine slices on a non-stick baking tray and brush with the oil.
- Place in the oven for 20 mins or until softened. Remove and set aside. They will keep happily, stacked in a sealed box in the fridge for a few days.
- Mix the minced lamb with the garlic, ground spices and salt. Its best to use you hands to do this.
- Place a generous tablespoonful of the filling at the wider end of each aubergine slice and roll into a cylinder shape.
- Place the tomato sauce in the base of an oven proof dish and add the involtini. Brush to tops of the involtini with a little oil.
Bake for 35 mins at 170C - Sprinkle with mint or parsley before serving.
