Ingredients

• 500 grams lean beef mince
• 1 leek, trimmed and finely diced
• 2 tblsp oil
• 283 gram can Madras chilli and cumin sauce
• ½-¾ cup currants or chopped dried dates
• 2 tomatoes, diced
• 2 tblsp each chopped mint and coriander
• 1 aubergine, finely sliced
• 50 grams butter, melted
• 4 large tomatoes, sliced

Topping

• 1 red onion, diced
• 1 tomato, diced
• little chopped coriander

Method

1. Brown the beef mince and leek in the oil in a hot pan. Add the curry sauce and water or stock and simmer gently or 10 minutes. Stir in the tomatoes, mint and coriander.
2. Brush aubergine slices with oil and pan fry until just brown. Place large spoonfuls of mixture onto each slice and roll up.
3. Place the tomato slices in the base of a lasgane style dish top with the aubergine rolls.
4. Brush with melted butter bake at 200ºC for 30 minutes until the aubergines have softened and the tomatoes are soft and juicy. If wished top with chopped tomatoes, red onion and coriander and a little yoghurt to garnish.