Appetizers -- Mini Moussaka Rolls

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from "Parties" by Barbara Kafka. this recipe is for the more advanced cook.

MINI MOUSSAKA ROLLS Makes about 75 rolls; approximate preparation time 1 hour

Filling:

1/2 pound ground lamb

1 small onion, finely chopped (about 1/2 cup)

2 medium cloves garlic, peeled and minced

1/8 teaspoon cayenne pepper

2 tablespoons long-grain rice

1/2 cup diced canned plum tomatoes with liquid

1/2 cup water

2 tablespoons chopped fresh cilantro

2 teaspoons red wine vinegar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup loosely packed grated Parmesan cheese

1/4 cup ricotta cheese

2 large eggs

Eggplant rolls:

3 large eggplant, about 4 inches across

3-4 tablespoons olive oil

1 egg, beaten with a few drops of water

1. To prepare the filling: Crumble the lamb into a large saute pan. Add the onions, garlic and cayenne and place over medium heat. Cook until the lamb has lost its pinkness and the onion is tender, about 8 minutes. Break up the lamb as finely as possible when cooking. Drain off the excess fat.

2. Stir in the rice, tomatoes with liquid, water, cilantro, vinegar, cinnamon, salt and pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. If the liquid has evaporated before the rice is tender, add a little water.

3. Remove from the heat and cool slightly. Add the Parmesan, ricotta and eggs.

4. Prepare the eggplant while the filling is cooking. Peel the eggplant and slice into 1/4-inch slices. (Thinner slices will stick to the baking sheets.) Line baking sheets with aluminum foil and brush with a little of the olive oil. Arrange the eggplant slices on the sheets and brush the tops with olive oil. Bake in a preheated 375-degree oven about 15 minutes until lightly browned and tender. Cool slightly before carefully removing to a plate.

5. To form the rolls: Place a teaspoon of the filling toward the bottom of each eggplant slice. Roll up, tucking in the ends a little if possible. (Some of the filling may show through some of the open spaces in the eggplant slices.) Arrange the rolls in two lightly oiled 9-by-12-inch baking dishes. Bake in a preheated 375-degree oven 12 minutes. Cool to room temperature. (The rolls can be made and refrigerated for up to a day at this point. Bring them to room temperature before continuing.)

6. Heat the broiler. Brush the rolls lightly with the beaten egg. Broil 4 inches from the heat until warmed through and lightly browned, about 2 minutes. Serve warm.

Data per roll Calories 28 Protein 1g Fat 1g Carbohydrates 2g Sodium 31mg Saturated fat 0g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 11mg