Moroccan-spiced Lentil and Eggplant Roll-ups

Name: Moroccan-spiced Lentil and Eggplant Roll-ups with Spinach Salad
Total time: 58 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Eggplant; 1 Tbsp of Olive oil; 1 Tsp of Salt; 265 Grams of Canned lentils; 1 Piece of Shallots; 1 Piece of Garlic cloves; 15 Grams of Fresh parsley; 60 Grams of Sun dried tomatoes; 30 Grams of Tomato paste; 5 Grams of Ras el hanout; 2 Grams of Smoked paprika powder; 4 Grams of Coriander cumin powder; 50 ML of Water; 1 Piece of Vegetable stock cube; 1 Tsp of Black pepper; 200 Grams of Tomato passata; 90 Grams of Grated mozzarella; 50 Grams of Feta cheese; 60 Grams of Baby spinach; 15 ML of Balsamic vinegar; 15 Grams of Honey; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 20 Grams of Pine nuts

with Spinach Salad

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

Cals 687 · Prot 40 · Carbs 84 · Fat 24

Vegetarian

Low Carb

58 min

Moroccan-spiced Lentil and Eggplant Roll-ups with Spinach Salad

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

Cals 687 · Prot 40 · Carbs 84 · Fat 24

Vegetarian

Low Carb

Ingredients

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 15*

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

*15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2874 / 687
Fats (g)	24
of which saturated (g)	9.6
Carbohydrates (g)	84
of which sugars (g)	40.7
Fibers (g)	29.5
Proteins (g)	40.3
Salt (g)	5.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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.

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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