Eggplant and lamb filo scrolls with tomato

1/4 Cup (60ml) extra virgin olive oil

1/2 Small eggplant, trimmed, cut into 1cm cubes

1 Large zucchini, trimmed, cut into 1cm cubes

1 red capsicum, seeded, finely chopped

1 Red onion, finely chopped

300g lamb mince

2 Teaspoons ground cumin

2 Teaspoons sweet paprika

1 Teaspoon ground coriander

2 Ripe flavorite tomatoes, finely chopped

12 Sheets filo pastry

Cumin seeds, to sprinkle

Mixed Tomato Salad

2 Ripe flavorite tomatoes, thinly sliced

100g Mixed cherry and grape tomatoes, halved

1/2 Red onion, thinly sliced

1/2 Cup fresh mint leaves

1 Tablespoon red wine vinegar

1 Tablespoon extra virgin olive oil

1. Preheat over to 220C. Line an over tray with baking paper.

2. Heat 2 teaspoons of the oil in a large frying pan over high heat. Add the eggplant, zucchini, capsicum and onion and cook, stirring, for 5 minutes or until eggplant is tender and onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until lamb colours and is cooked. Add the cumin, paprika and coriander and cook, stirring for 1 minutes or until aromatic. Add the flavorite tomato and cook stirring for 5 minutes or until mixture is combined and heated through. Season with salt and pepper. Set aside for 15 minutes to cool slightly.

3. Take 1 filo sheet and brush lightly with oil. Top with 2 more sheets brushed with oil. Spoon a 1-2 cm wide strip of mince mixture along 1 long side of the pastry. Loosely roll to enclose, then, working quickly, coil into a snail shape. Place on the lined tray. repeat with remaining filo, oil and mince mixture. Brsh with remaining oil and sprinkle with cuming seeds. Bake in preheated oven for 20 minutes or until crisp and golden.

4. To make the salad, layer the flavorite tomatoes, onion and mint on a serving platter. Drizzle with vinegar and oil and season with salt and pepper. Serve with lamb scrolls.

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