Moroccan-spiced Lentil and Eggplant Roll-ups

with Spinach Salad
These roll-ups are a fun twist on a classic eggplant bake!
Cals 630 · Prot 37 · Carbs 82 · Fat 22
Vegetarian
Low-Carb
Try Hello Chef Now
58 min
photo
These roll-ups are a fun twist on a classic eggplant bake!
Cals 630 · Prot 37 · Carbs 82 · Fat 22
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bake
Eggplant
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Canned lentils
265 Grams
Shallots
1 Piece
Garlic cloves
1 Piece
Fresh parsley
15 Grams
Sun dried tomatoes
60 Grams
Tomato paste
30 Grams
Ras el hanout
5 Grams
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Water
50 ML
Vegetable stock cube
0.5 Piece
Black pepper
0.5 Tsp
Tomato passata
200 Grams
Grated mozzarella
90 Grams
Feta cheese
50 Grams
Salad
Baby spinach
60 Grams
Balsamic vinegar
15 ML
Honey
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Pine nuts
20 Grams

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

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1 Bake eggplant

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. Place the eggplant slices onto a baking tray with a drizzle of olive oil and a pinch of salt. Bake for 18-20 min. 
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2 Prep

Meanwhile, drain and rinse the lentils Peel and finely chop the shallots. Peel and mince the garlic. Roughly chop the parsley leaves. Chop the sun dried tomatoes.
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3 Make lentils

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the shallots and fry for 3 min. Add the drained lentilsgarlictomato pasteras el hanoutsmoked paprika, coriander, cumin powder, water and sun dried tomatoes and stock cube. Cook for 2 min. Remove from the heat, season and stir through the parsley.
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4 Bake

Spread half of the tomato passata over the bottom of a baking dish. Place a generous spoonful of the lentils 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 finally top with the grated mozzarella. Bake for 15-20 min.
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5 Make salad

Meanwhile, wash the spinach. Whisk together the balsamic vinegar, honey and olive oil. Season with salt and pepper - this is your dressing. Toast the pine nuts in a hot, dry pan until golden.
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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 and pine nuts scattered over.

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, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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