Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3314 / 730
Fats (g)
34.3
of which saturated (g)
20.5
Carbohydrates (g)
46
of which sugars (g)
25.6
Fibers (g)
17.4
Proteins (g)
51
Salt (g)
4.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 oliveoil 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 lambmince and cook for 5 min until crispy. Add the shallots, garlic, tomatopaste, raselhanout, smokedpaprika and soysauce. 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 tomatopassata over the bottom of a baking dish. Place a generous spoonful of the lambmince 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 gratedmozzarella. Bake for 15-20 min.
5 Make side salad
Meanwhile, wash the spinach. Whisk together the balsamicvinegar and oliveoil. Season with salt and pepper - this is your dressing.
6 Serve
Garnish the finished bake with any remaining parsley and fetacheese. Serve the spinachsalad to the side with the dressing drizzled over the top.