Moroccan-spiced and Lamb Eggplant Roll-ups

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.

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

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.

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.

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

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.