Moroccan-spiced Lamb and Eggplant Roll-ups with Spinach Sala

• 분량: 2 servings
• 총 시간: 50 minutes

재료

350 Grams of Lean Lamb Mince

2 Piece of Eggplant

1 Piece of Shallots

2 Piece of Garlic cloves

15 Grams of Fresh parsley

1 Tbsp of Olive oil

1 Tsp of Salt

30 Grams of Tomato paste

5 Grams of Ras el hanout

2 Grams of Smoked paprika powder

10 ML of Soy sauce

1 Tsp of Black Ground Pepper

200 Grams of Tomato passata

60 Grams of Grated mozzarella

50 Grams of Feta cheese

60 Grams of Baby spinach

15 ML of Balsamic vinegar

1 Tbsp of Olive oil

1 Tsp of Salt

1 Tsp of Black Ground Pepper

방향

Prep

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. Peel and finely chop the shallots. Peel and [i]mince[/i] the garlic. Roughly chop the parsley leaves.

Bake eggplant

Place the eggplant slices onto a baking tray with a drizzle of olive oil and pinch of salt. Bake for 15 min.

Make lamb filling

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince and cook for 5 min until crispy. Add the shallots, garlic, tomato paste, ras el hanout, smoked paprika and soy sauce. Cook for 2 min. Remove from the heat, season with salt and pepper and stir through the parsley.

Make rolls ups

Spread half the tomato passata over the bottom of a baking dish. Place a generous spoonful of the lamb mince 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 top with the grated mozzarella. Bake for 15-20 min.

Make side salad

Meanwhile, wash the spinach. Whisk together the balsamic vinegar and olive oil. Season with salt and pepper - this is your [b]dressing[/b].

Serve

Garnish the finished bake with any remaining parsley and feta cheese. Serve the spinach [b]salad[/b] to the side with the [b]dressing[/b] drizzled over the top.

영양 정보

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