As the days are getting colder and the nights are drawing in, I’m a sucker for a warm, soul-soothing meal. This delicious meal, with its unmistakable Morrrocan flavours will warm and nourish you top to toe!!
Low FODMAP-ers can substitute the garlic and onion with some garlic infused oil and the green tips of spring onions and vegans can substitute the mozzarella for some vegan cheese or simply leave out.
Dont forget to dish up with lots of fresh fibrous veggies. Crispy kale and steamed green beans are a favourite for me with this dish.
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| Prep Time | 10 Mins |
| Cook Time | 30 Mins |
| Servings |
People
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Ingredients
- 1-2 aubergine Sliced
- 3 Cloves garlic Sliced
- 1/2 Small Onion Sliced
- 1 red pepper Chopped
- 1 Tin crushed tomatoes
- 2 Tbsp tomato puree
- 1 Tbsp smoked paprika
- 1 Tsp ground cumin
- 1/2 Tsp ground coriander
- 1 Tsp ground ginger
- 1/2 Tsp turmeric
- 1/2 Tsp cayenne pepper
- 1.5 Tbsp Cider vinegar
- 1 Tin green lentils
- 1-2 Handful Mozzerella Torn
Ingredients
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Instructions
- Preheat the oven to 180oC, lay the aubergine slices on a tray, brush with a little oil and bake for 10-15 mins until soft.
- Meanwhile, sauté the onion, garlic and pepper for about 3 minutes in some oil until starting to soften.
- Add the rest of the ingredients, stir and bring to a boil then reduce and simmer for about 10 minutes.
- Take your softened aubergine slices, roll some of the mixture into each one and place in a dish (this bit may get a bit messy and not be too accurate, but this doesn’t effect the overall deliciousness of the dish!!).
- Pour any remaining sauce around the outside of the roll-ups, scatter the mozzarella on top and bake in the oven for around 20 mins until the cheese is starting to bubble and brown.
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