Moroccan-spiced Lentil and Eggplant Roll-ups

with Spinach Salad
These roll-ups are a fun twist on a classic eggplant bake!
NEW!
Cals 659 · Prot 35 · Carbs 71 · Fat 28
Vegetarian
Low-Carb
Try Hello Chef Now
58 min
Moroccan-spiced Lentil and Eggplant Roll-ups with Spinach Salad
These roll-ups are a fun twist on a classic eggplant bake!
NEW!
Cals 659 · Prot 35 · Carbs 71 · Fat 28
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 4*
90 Grams
Feta cheese 4*
50 Grams
Salad
Baby spinach
60 Grams
Balsamic vinegar 14*
15 ML
Honey
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Pine nuts 2*
20 Grams

Allergens

*4 Milk, *14 Sulphur Dioxide, *2 Tree Nuts
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake eggplant

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.
Prep

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.
Make lentils

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, 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.
Bake

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.
Make salad

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.
Serve

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.
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