Aubergine roll-ups in Parmesan sauce
This tasty bake contains lamb-stuffed aubergine rolls in a tomato sauce, all covered in a rich Parmesan sauce.
Ingredients
For the roll-ups
- 3 tbsp olive oil
- 1 brown onion, chopped
- 250g/9oz lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 2 garlic cloves, finely chopped
- 1 long red chilli, seeds removed and finely chopped
- 2.5cm/1in piece fresh root ginger, finely chopped
- 55g/2oz baby spinach, roughly chopped
- 1 x 400g tin chopped tomatoes
- 2 large aubergines
- 2 fresh, ripe tomatoes, roughly chopped
- 2 tbsp freshly chopped basil
For the cheese sauce
- 25g/1oz butter
- 25g/1oz plain flour
- 300ml/10fl oz milk
- 40²µ/1½´Ç³ú Parmesan, grated
- salt and freshly ground black pepper
Method
Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince.
Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside.
Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred.
Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices.
For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan.
Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates.