Ingredients

• 1/4 cup (60ml) extra virgin olive oil
• 1/2 small eggplant, trimmed, cut into 1cm cubes
• 1 large zucchini, trimmed, cut into 1cm cubes
• 1 red capsicum, seeded, finely chopped
• 1 red onion, finely chopped
• 300g lamb mince
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 2 ripe tomatoes, finely chopped
• 12 sheets filo pastry
• Cumin seeds, to sprinkle

Mixed tomato salad

• 2 ripe tomatoes, thinly sliced
• 100g mixed cherry and grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil

Method

• Step 1 Preheat oven to 220°C. Line an oven tray with baking paper.
• Step 2 Heat 2 teaspoons of the oil in a large frying pan over high heat. Add the eggplant, zucchini, capsicum and onion and cook, stirring, for 5 minutes or until eggplant is tender and onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until lamb colours and is cooked. Add the cumin, paprika and coriander and cook, stirring, for 1 minute or until aromatic. Add the tomato and cook, stirring, for 5 minutes or until mixture is combined and heated through. Season with salt and pepper. Set aside for 15 minutes to cool slightly.
• Step 3 Take 1 filo sheet and brush lightly with oil. Top with 2 more sheets brushed with oil. Spoon a 1-2cm-wide strip of mince mixture along 1 long side of the pastry. Loosely roll to enclose, then, working quickly, coil into a snail shape. Place on the lined tray. Repeat with remaining filo, oil and mince mixture. Brush with any remaining oil and sprinkle with cumin seeds. Bake in preheated oven for 20 minutes or until crisp and golden.
• Step 4 To make the salad, layer the tomatoes, onion and mint on a serving platter. Drizzle with vinegar and oil and season with salt and pepper. Serve with lamb scrolls.