1

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Trim 1cm from each end of eggplants. Slice each eggplant lengthways into 6 thin slices. Heat a chargrill or barbecue over medium-high heat. Lightly spray both sides of eggplant slices with oil. Cook eggplant, in batches, for 2–3 minutes each side or until lightly charred.

2

Heat oil in a large non-stick frying pan over medium heat. Cook half the onion, stirring, for 3–4 minutes or until softened. Add half the garlic and cook, stirring, for 1 minute. Add lamb, cinnamon and allspice and cook, breaking up any lumps, for 5 minutes or until browned. Add paste and tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 10–15 minutes or until thickened. Remove from heat and stir in half the oregano.

3

Meanwhile, lightly spray a medium saucepan with oil and heat over medium heat. Cook remaining onion, stirring, for 3–4 minutes or until softened. Add remaining garlic and cook, stirring, for 1 minute. Add passata and remaining oregano and bring to the boil. Reduce heat and simmer for 5 minutes or until sauce has slightly thickened. Spread one-third of sauce over base of prepared dish.

4

Place eggplant slices on a flat surface. Divide lamb mixture across centre of eggplant slices. Roll eggplant to enclose filling and place, seam-side down, in prepared dish. Pour remaining passata mixture over moussaka rolls. Sprinkle with cheese and bake for 10–15 minutes or until cheese has melted and is golden. Serve.