Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 oliveoil 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 sundriedtomatoes.
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 lentils, garlic, tomatopaste, raselhanout, smokedpaprika, coriander, cuminpowder, water and sundriedtomatoes and stockcube. Cook for 2 min. Remove from the heat, season and stir through the parsley.
Spread half of the tomatopassata 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 gratedmozzarella. Bake for 15-20 min.
5 Make salad
Meanwhile, wash the spinach. Whisk together the balsamicvinegar, honey and oliveoil. Season with salt and pepper - this is your dressing. Toast the pinenuts in a hot, dry pan until golden.
Garnish the finished bake with any remaining parsley and fetacheese. Serve the spinachsalad to the side with the dressing drizzled over the top and pinenuts scattered over.