Aubergine & Lamb Involtini

Peel, halve & then slice your onions. Add these to a large sauté pan with 3 tablespoons of water & a pinch of salt. Cover with a lid & leave to soften for 5 minutes. Chop your tomatoes into quarters then add to the pan with the onions, let simmer gently on a low flame to reduce for 5-6 minutes then turn the heat off.

In a large bowl combine lamb mince, oregano, grated garlic, garam masala, pepper, pinch of salt, & the finely chopped leaves of the coriander/parsley. Don't waste the stems - chop these & add to the tomatoes & onions.

Use your hands to squish the mince mix together well.

Now to your aubergines. Slice them into 1cm thick lengthways pieces, lay them top to toe so you'll have 2 overlapping slices per little roll, thin end to fat end. If you have small bits or slightly broken bits hodgepodge them together to use them up.

Take roughly 2 tablespoons of the lamb & use your hands to squish this over the whole of the little aubergine beds, then roll them up so the mince holds the spirals together. Repeat with the rest of the aubergine & lamb until all used.

Transfer the tomatoes & onions to a plate, no need to wash the pan, just add the aubergine rolls in & heat on medium for 4-5 minutes until golden brown. Turn & do the same on the other side.

Then add your tomatoes & onions back on top + 1/2 cup water, cover with a lid & gently simmer for 10 minutes.

Meanwhile shred your cavalo nero, add this to the pan with the capers, turn the heat off & let it wilt down in the residual heat of the pan.

Serve over rice with a hefty squeeze of lemon juice. Any leftover will keep in the fridge for 4-5 days, or once fully cool you can freeze these for up to 3 months. Simply reheat in a pan or warm oven once thawed.