Moroccan-spiced and Lamb Eggplant Roll-ups
with Spinach Salad
Instructions
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.
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.
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 paste, ras 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.
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.
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.
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!
These roll-ups are a fun twist on a classic eggplant bake!
Cooking Time: 50 min
Cals 657 · Prot 51 · Carbs 46 · Fat 37
Ingredients
Eggplant roll ups
Side salad
These roll-ups are a fun twist on a classic eggplant bake!
Cooking Time: 50 min
Cals 657 · Prot 51 · Carbs 46 · Fat 37
Instructions
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.
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.
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 paste, ras 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.
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.
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.
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!
Ingredients
Eggplant roll ups
Side salad
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