500g lean beef mince
1 leek, trimmed and finely diced
400g can Madras-style curry sauce
1 cup beef stock or water
½ - ¾ cup currants or chopped dried dates
2 tomatoes, diced
2 Tbsp each chopped mint and coriander
1 aubergine, finely sliced lengthwise
2 large tomatoes, sliced
50g butter, melted
Brown the beef mince and leek in a dash of oil in a hot pan. Add the curry sauce and water or stock and simmer gently for 10 minutes. Stir in the currants or dates, tomatoes, mint and coriander.
Brush aubergine slices with oil and pan-fry until just brown. Place large spoonfuls of mixture onto each aubergine slice and roll up.
Place the tomato slices in the base of the lasagne-style dish and top with the aubergine rolls. Brush liberally with melted butter.
Bake at 200°C for 30 minutes until the aubergines have softened and the tomatoes are soft and juicy.
If wished, top with 1 diced tomato, 1 small red onion, peeled and diced, chopped coriander and a little yoghurt to garnish.