Moroccan-spiced and Lamb Eggplant Roll-ups

with Spinach Salad
These roll-ups are a fun twist on a classic eggplant bake!
Cals 657 · Prot 51 · Carbs 46 · Fat 37
Low-Carb
Try Hello Chef Now
50 min
Moroccan-spiced Lamb and Eggplant Roll-ups with Spinach Salad
These roll-ups are a fun twist on a classic eggplant bake!
Cals 657 · Prot 51 · Carbs 46 · Fat 37
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Eggplant roll ups
Lean lamb mince
350 Grams
Eggplant
2 Piece
Shallots
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Olive oil
1 Tbsp
Salt
1 Tsp
Tomato paste
30 Grams
Ras el hanout
5 Grams
Smoked paprika powder
2 Grams
Soy sauce
10 ML
Black pepper
1 Tsp
Tomato passata
200 Grams
Grated mozzarella
60 Grams
Feta cheese
50 Grams
Side salad
Baby spinach
60 Grams
Balsamic vinegar
15 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

If roll ups are too tricky, layer the eggplant flat like a lasagne!

Pro tip

Dress your salad just before serving, otherwise it will go soggy!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Slice the eggplant into thin strips length wise - they should be around 0.5 cm thick. Peel and finely chop the shallots. Peel and mince the garlic. Roughly chop the parsley leaves.
Bake eggplant

2 Bake eggplant

Place the eggplant slices onto a baking tray with a drizzle of olive oil and pinch of salt. Bake for 15 min.
Make lamb filling

3 Make lamb filling

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince and cook for 5 min until crispy. Add the shallots, garlic, tomato pasteras el hanout, smoked paprika and soy sauce. Cook for 2 min. Remove from the heat, season with salt and pepper and stir through the parsley.
Make rolls ups

4 Make rolls ups

Spread half the tomato passata over the bottom of a baking dish. Place a generous spoonful of the lamb mince at one end of an eggplant slice, and roll up. Place the roll ups onto the passata seam-side down. Cover with the remaining passata and top with the grated mozzarella. Bake for 15-20 min.
Make side salad

5 Make side salad

Meanwhile, wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your dressing.
Serve

6 Serve

Garnish the finished bake with any remaining parsley and feta cheese. Serve the spinach salad to the side with the dressing drizzled over the top.

Tips for fussy eaters

If roll ups are too tricky, layer the eggplant flat like a lasagne!

Pro tip

Dress your salad just before serving, otherwise it will go soggy!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy