Moroccan-spiced and Lamb Eggplant Roll-ups

with Spinach Salad

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low-carb
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low-carb
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Instructions

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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.

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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.

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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.

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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.

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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.

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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

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

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

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

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
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