Moussaka Style Eggplant & Risoni Rolls

Serves 6
Preparation time: 40 minutes
Cooking time: 30 minutes

*Rigani is wild oregano used widely in Greek cooking. It imparts an authentic, intense flavour in cooking and is available in bunches from continental delicatessens.

Use large eggplants to make it easier when rolling up filling.
Eggplant and meat sauce can be pre-cooked a day in advance.
Dish can be pre assembled and refrigerated a day ahead if desired. Stand at room temperature for 1 hour before topping with tomato sauce and baking.

Ingredients:

600g eggplants, cut into 5mm thick slices
olive oil spray
1 tbs olive oil
1 large onion, chopped
3 cloves garlic, crushed
1 stick celery, finely chopped
400g lean beef mince
1/4 cup tomato paste
1 cup good quality tomato passata
2 tsp rigani* or dried oregano
1/4 cup red wine
1/4 cup water
1 1/4 tsp cinnamon
salt & freshly ground black pepper, to taste
2 bayleaves
1/3 cup risoni, cooked until al dente and drained
180g Lemnos Haloumi, cut into 30 thin strips
2 cups good quality tomato passata, extra

Method:

Spray eggplant with oil and grill or cook in a frypan till softened.
Heat oil in a large saucepan and sauté onion, garlic and celery for 2-3 minutes until softened. Add the mince and cook until well browned. Add tomato paste and cook for 2 minutes. Add the passata, rigani, wine, water, cinnamon, seasonings and bay leaves and bring to the boil. Cover and simmer for 30 minutes. Remove from heat and cool for 30 minutes. Stir through cooked risoni.
Top each cooked eggplant slice with a slice of haloumi and a heaped tablespoonful of meat mixture. Roll up to enclose filling. Place seam side down in a 2 litre (23cm x 33cm) oiled ovenproof baking dish.
Spread extra passata over eggplant rolls. Bake at 190°C for 40 minutes or until heated through. Stand for 10-15 minutes before serving.