- Roast the eggplant.
- Cook the lamb filling.
- Mix together the topping.
- Assemble the involtini.
- Serve up and enjoy!
- When roasting the eggplant slices you want them to be cooked enough so they can be rolled easily, but they shouldn’t be too crispy or they will crack and be hard to roll.
- When you’re cooking the lamb mince, you want to get it nice and brown before adding the tinned tomatoes so it gets crispy and caramelised instead of stewing.
- If you are short on time, you can skip rolling the mince in eggplant and instead layer the mince and the eggplant like you would if you were making lasagna. Simply start with a layer of mince using 1/2 of the mixture, followed by a layer of eggplant (cover all the mince), repeat this then, top with the creamy topping.
This recipe serves four. This recipe is a little tricky to halve so we recommend making the full portion and having the leftovers for lunch the next day or freezing half after it’s been cooked.