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. 

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.

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 lentils, garlic, tomato paste, ras el hanout, smoked 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.

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.

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.

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.