Moroccan-spiced Lentil and 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 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!

These roll-ups are a fun twist on a classic eggplant bake!

Cooking Time: 58 min

Cals 630 · Prot 37 · Carbs 82 · Fat 22

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

These roll-ups are a fun twist on a classic eggplant bake!

Cooking Time: 58 min

Cals 630 · Prot 37 · Carbs 82 · Fat 22

Instructions

photo

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. 

photo

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.

photo

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.

photo

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.

photo

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.

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 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!

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
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