Keep the cold at bay with this easy menu and a bottle of good red wine.

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(Serves 4–6)


2 large brinjals

45ml olive or avocado oil

1 red onion, diced

2 cloves garlic, crushed

500g lamb mince

5ml cumin seeds

15ml ground coriander

10ml harissa paste

salt and milled black pepper, to taste

45ml fresh coriander, chopped

1 x 400g jar tomato-based pasta sauce


250g crème fraiche

2 eggs, whisked

2 anchovy fillets,
finely chopped

60ml Parmesan cheese, grated


green salad

fresh coriander
leaves (optional)


1. Slice the brinjals, lengthwise into long thin strips. Brush each side with some olive or avocado oil.

2. Heat a griddle pan to high heat and cook the brinjal slices, in a single layer, for 2–3 minutes per side or
until tender.

3. Heat the remaining olive oil in a frying pan and cook the onion and garlic over a medium heat for 5 minutes.

4. Increase the heat and add the mince, cooking until browned. Stir in the cumin seeds, ground coriander
and harissa paste. Cook
for 2 minutes and remove from the heat.

5. Season with salt and pepper and stir in the fresh coriander. Allow to cool for 15 minutes.

6. Preheat the oven to 180°C.

7. Pour the pasta sauce into an ovenproof dish.

8. Lay a brinjal slice on
a chopping board and place 2 tablespoons of the mince mixture at one end then
roll it up into a cannelloni-like shape.

9. Place it folded side down in the baking dish on top of the sauce. Repeat with the remaining brinjals and mince mixture placing them in a single layer.

10. Combine all the topping ingredients together and spoon over the brinjal rolls.

11. Bake in the oven for 15–20 minutes. Serve with a green salad and top with fresh coriander, if desired.