- 2 aubergines, long and large, trimmed and sliced thinly lengthways
- 4tbsp olive oil
- 450g/1lb British Turkey mince
- 1 red onion, peeled and finely chopped
- 4tbsp fresh breadcrumbs
- 2tsp ground coriander
- 1tsp ground cumin
- Salt and pepper
- 2tbsp olive oil
- 1 red onion, chopped
- 1tsp paprika
- 2 x 400g/14oz cans chopped tomatoes
- 2tbsp tomato puree
Preheat the oven to 200°C/400°F/Gas 6. Brush two baking sheets with a little of the olive oil and spread out the aubergine slices on them. Brush the slices with the rest of the oil and bake for 10-15 minutes or until softened and golden.
For the filling, mix the turkey mince in a bowl and mix in the onion, breadcrumbs, coriander, cumin and seasoning.
For the sauce, heat the oil in a pan, add the onion and fry for 5 minutes. Sprinkle in the paprika, cook for 1 minute, add the tomatoes and puree and simmer for 10 minutes.
Spoon a thin layer of the tomato sauce over the base of a large shallow ovenproof dish or roasting tin. Take one aubergine slice, spoon a little filling at one end and roll up. Place in the dish with the end of the aubergine slice tucked underneath.
Repeat with the remaining aubergine slices and filling, placing the rolls close together so they do not unroll.
Spoon over the remaining sauce, lower the oven temperature to 180°C/350°F/Gas 4 and cover the dish with foil. Bake for 30 minutes and serve hot with vegetables.