We know you love learning and trying new things, Chef. Today you’ll be cheffy-ing it up with an impressive (but super simple) deglazing technique. This will extract all the mouthwatering flavours in your pan for the tomato, red wine & Moroccan spice sauce. Top the bed of luscious lamb mince with the aubergine roll-ups. Finish with sprinkles of cheese & fresh oregano!
Lamb Mince Aubergine Roll-ups
Lamb Mince Aubergine Roll-ups
with ricotta cheese & fresh oregano
Hands on Time: 35 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Aubergine
- Free-range Lamb Mince
- Fresh Oregano
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Red Wine
- Ricotta Cheese
- Spice Mix
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
AUBERGINE
Preheat the oven to 200°C. Spread the aubergine slices on a roasting tray, coat in oil, and season. Roast in the hot oven until softened and turning golden, 12-15 minutes (shifting halfway). Remove from the oven and set aside to cool.
LAMB MINCE
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly browned, 2-3 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft and turning golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated, 30-60 seconds. Pour in the tomato passata and 100ml of water. Simmer until slightly thickening, 5-6 minutes. Add seasoning and a sweetener.
SOME PREP
While the sauce is simmering, smear the ricotta onto the aubergine slices and gently roll them up.
DINNER IS READY
Make a bed of the saucy mince and top with the aubergine roll ups. Sprinkle over the grated cheese and garnish with the rinsed oregano leaves. Look at you, Chef!
Aubergine - 250g
Free-range Lamb Mince - 150g
Onion - 1
Spice Mix - 15ml
Red Wine - 30ml
Tomato Passata - 50ml
Ricotta Cheese - 50g
Grated Italian-style Hard Cheese - 15ml
Fresh Oregano - 3g
AUBERGINE
Preheat the oven to 200°C. Spread the aubergine slices on a roasting tray, coat in oil, and season. Roast in the hot oven until softened and turning golden, 12-15 minutes (shifting halfway). Remove from the oven and set aside to cool.
LAMB MINCE
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly browned, 2-3 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft and turning golden, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Deglaze the pan with the wine and simmer until almost evaporated, 30-60 seconds. Pour in the tomato passata and 200ml of water. Simmer until slightly thickening, 5-6 minutes. Add seasoning and a sweetener.
SOME PREP
While the sauce is simmering, smear the ricotta onto the aubergine slices and gently roll them up.
DINNER IS READY
Make a bed of the saucy mince and top with the aubergine roll ups. Sprinkle over the grated cheese and garnish with the rinsed oregano leaves. Look at you, Chef!
Aubergine - 500g
Free-range Lamb Mince - 300g
Onion - 1
Spice Mix - 30ml
Red Wine - 60ml
Tomato Passata - 100ml
Ricotta Cheese - 100g
Grated Italian-style Hard Cheese - 30ml
Fresh Oregano - 5g
AUBERGINE
Preheat the oven to 200°C. Spread the aubergine slices on a roasting tray, coat in oil, and season. Roast in the hot oven until softened and turning golden, 12-15 minutes (shifting halfway). Remove from the oven and set aside to cool.
LAMB MINCE
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly browned, 3-4 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft and turning golden, 5-6 minutes. Add the spice mix and fry until fragrant, 2-3 minutes. Deglaze the pan with the wine and simmer until almost evaporated, 30-60 seconds. Pour in the tomato passata and 300ml of water. Simmer until slightly thickening, 6-7 minutes. Add seasoning and a sweetener.
SOME PREP
While the sauce is simmering, smear the ricotta onto the aubergine slices and gently roll them up.
DINNER IS READY
Make a bed of the saucy mince and top with the aubergine roll ups. Sprinkle over the grated cheese and garnish with the rinsed oregano leaves. Look at you, Chef!
Aubergine - 750g
Free-range Lamb Mince - 450g
Onions - 2
Spice Mix - 45ml
Red Wine - 90ml
Tomato Passata - 150ml
Ricotta Cheese - 150g
Grated Italian-style Hard Cheese - 45ml
Fresh Oregano - 8g
AUBERGINE
Preheat the oven to 200°C. Spread the aubergine slices on a roasting tray, coat in oil, and season. Roast in the hot oven until softened and turning golden, 12-15 minutes (shifting halfway). Remove from the oven and set aside to cool.
LAMB MINCE
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until lightly browned, 3-4 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onion to the pan and fry until soft and turning golden, 5-6 minutes. Add the spice mix and fry until fragrant, 2-3 minutes. Deglaze the pan with the wine and simmer until almost evaporated, 30-60 seconds. Pour in the tomato passata and 400ml of water. Simmer until slightly thickening, 6-7 minutes. Add seasoning and a sweetener.
SOME PREP
While the sauce is simmering, smear the ricotta onto the aubergine slices and gently roll them up.
DINNER IS READY
Make a bed of the saucy mince and top with the aubergine roll ups. Sprinkle over the grated cheese and garnish with the rinsed oregano leaves. Look at you, Chef!
Aubergine - 1kg
Free-range Lamb Mince - 600g
Onions - 2
Spice Mix - 60ml
Red Wine - 125ml
Tomato Passata - 200ml
Ricotta Cheese - 200g
Grated Italian-style Hard Cheese - 60ml
Fresh Oregano - 10g
Woolies Products in this dish
