Lamb and eggplant cannelloni

Instructions

1. Preheat grill on high. Lightly spray both sides of eggplant with oil. Grill eggplant, in batches, for 3–4 minutes each side or until lightly browned. Transfer to a plate.
2. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2 litre (8-cup) capacity baking dish with oil. Heat oil in a deep frying pan over medium heat. Cook onion, garlic, carrot and celery, stirring, for 10 minutes or until softened.
3. Add lamb and cook, stirring to break up lumps, for 5–7 minutes or until browned. Add paste and half the passata and cook, stirring, for 5 minutes. Set aside to cool.
4. Working with 1 at a time, place 1 heaped tablespoon of mince mixture over 1 short end of each eggplant slice. Roll eggplant to enclose filling. Transfer to prepared dish. Pour remaining passata over eggplant rolls.
5. Process ricotta, feta and milk in a food processor until smooth. Season with salt and pepper. Spread ricotta mixture over sauce and rolls in dish. Sprinkle with parmesan. Bake for 20 minutes or until hot.
6. Preheat grill on high. Place dish under grill and cook for 6–8 minutes or until golden. Set aside for 5 minutes before serving.
7. Meanwhile, combine lettuce, cucumber and onion in a large bowl. Drizzle salad with juice and serve with cannelloni.