Baked Lamb and Brinjal Wraps with Parmesan Sauce
With only 500 g of lamb mince, you can make an impressive and delicious oven bake to feed a family of 6. Economical and warming.
(1 votes, average: 4.00 out of 5)
Loading... Ingredients
2 Large brinjals, very thinly sliced
olive oil to fry
2 Medium onions, finely chopped
3 Cloves of garlic, crushed
500 g lamb mince
80 ml (1/3 cup) red wine
15 ml (1 tbsp) chopped rosemary
4 Tomatoes, chopped
15 ml (1 tbsp) tomato puree
salt and freshly ground black pepper
Pinch of sugar
5 cups cooked Spekko Long Grain Parboiled Rice
500 ml (2 cups) ready-made white sauce or make your own (see below)
15 ml (1 tbsp) coarsely chopped Italian parsley
125 ml (½ cup) grated Parmesan cheese and extra for shavings
Method
1. Preheat oven to 180 °C.
2. Lightly salt brinjal slices and set aside for 30 minutes. Rinse, drain and pat dry with paper towel.
3. Heat a thin layer of oil in a frying pan and fry brinjal slices on both sides until golden brown. Drain on paper towel.
4. Heat another small amount of oil in a large saucepan and gently fry onions and garlic until tender.
5. Add mince and stir-fry until light brown. Add wine, rosemary, tomatoes and tomato purée. Simmer gently until sauce is reduced and thickened and then season to taste with salt, pepper and sugar.
6. Stir 250 ml cooked Spekko Rice in and let the mixture cool.
7. Lay brinjal slices on a flat surface. Place spoonfuls of the mixture onto each slice, and then roll them up. Arrange brinjal rolls into the base of a large ovenproof dish.
8. Heat white sauce over a low heat and stir in parsley and Parmesan cheese until cheese has melted. Pour all over the brinjal rolls and bake for 20 – 30 minutes or until golden.
9. Garnish with shaved Parmesan cheese and a good grind of black pepper. Drizzle bake with olive oil and serve with remaining rice and a huge green salad.
From the Spekko kitchen
1. To make 500 ml of your own white sauce, melt 45 ml of butter in a saucepan. Stir in 45 ml cake flour to form a paste. Gradually add 500 ml milk and stir continuously over a low heat until the sauce thickens and the flour is cooked. Season to taste and use as above.
2. Choose brinjals that have long necks, like a swan. The fruit should be bright purple in colour, firm and with a well-rounded bottom. Weigh them up in your hands: the feel should tell you whether they are spongy, or hard and firm.