Project Description

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
Moussaka and brinjal canneloni
5 from 1 vote
Prep Time 50 mins
Course Dinner, More Mushroom less Meat
Servings 3


Brinjal rolls:

  • 2 large brinjals
  • olive oil, for brushing

Moussaka filling:

  • 5 ml oil
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 200 g minced lamb
  • 200 g button mushrooms, minced
  • 15 ml harissa paste
  • 5 ml ground cumin
  • 3 ml ground cinnamon
  • ½ jar passata tomato sauce
  • 1 can brown lentils, drained

To assemble:

  • 150 g fresh ricotta, crumbled
  • 50 g thick Greek-style yoghurt
  • 35 g Parmesan cheese, grated
  • ½ jar passata tomato sauce


  • Preheat the oven to 160°C. 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 tomato sauce on the base of an ovenproof dish and place the brinjal roll on top. Repeat with 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.