Main Meals

Aubergine & Lamb Involtini

gluten free lamb mince stuffed aubergine in fresh tomato and onion sauce
Prep in
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I adore aubergines, I think they are truly the most wonderful vegetable & they lend themselves perfectly to a dish like this. However I know many people (my mum included) get very nervous about cooking aubergines due to their tendency to become overly soggy, spongy & greasy if cooked badly.

The answer here is never fry aubergines as they will just keep absorbing the oil in your pan. They are innately water rich & so a quick sear in a hot dry pan or on a grill is the best way to bring out their true brilliance.

This recipe is both warming & cosy for a cooler evening, or can be served just slightly warm or even cool as part of a summer spread. Enjoy!

Key Facts

High protein

Easy to digest

Freezer & family friendly

30 minute meal


250g fresh tomatoes

2 medium brown or red onions

500g pasture raised lamb mince (I use Swaledale Butchers - NATNOURISH10 gives 10% off)

2 medium aubergines

3 garlic cloves

100g fresh coriander or parsley

1 tablespoon garam masala

1 tablespoon dried oregano

1 teaspoon ground cinnamon

1 teaspoon black pepper

large pinch salt

200g cavalo nero

2 tablespoons capers in brine

To Serve: lemon wedges and steamed rice



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.















About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables