ubergine and Minced Beef Cannelloni

Aubergine and Mince Beef Cannelloni Recipe

An aubergine dish with a twist of italian cannelloni
Yield: 4    Preparation Time:     Cooking Time:
A twist on the classic Italian Cannelloni which is normally made from pasta, these aubergine rolls are just as delicious.


1 aubergine, sliced finely lengthwise
500g lean beef mince
2 tomatoes, diced
1 leek, trimmed and finely diced
1 cup beef stock or water
¾ cup currants or chopped dried dates
400g can Madras-style curry sauce
2 tablespoons mint, chopped
2 tablespoons coriander, chopped
2 large tomatoes, sliced
50g butter, melted

Recipe Instructions

Preheat oven to 200C.

Cook the beef mince.
Heat a little oil in a pan and add the mince and leek. Cook the mince until it has browned then add the curry sauce and the stock and let the mixture simmer for 10 minutes. Stir in the currants, tomatoes, mint and coriander and let it cook for a few minutes more.

Cook the aubergines.
Brush the aubergine slices with olive oil and place them in a hot pan. Fry them until they have just turned brown. Remove from the pan and place them on absorbent kitchen towels to drain off the oil.

Make the rolls.
Place a generous amount of the beef mixture onto each aubergine slice and roll it up. Place the rolled end bottom down so it does not unroll. Line an ovenproof dish with the sliced tomatoes and place the aubergine rolls on top. Brush the aubergine rolls liberally with the melted butter.

Bake the rolls.
Place the ovenproof dish in the preheated oven and bake for 30 minutes until the aubergines are soft and the tomatoes are juicy.

Serve topped with diced tomatoes and red onion, chopped coriander and a little yogurt.