Herby Couscous Stuffed Eggplant Rolls

March 26, 2019
This recipe combines  of my preferred matters, cauliflower rice and grilled eggplant.

The cauliflower rice is speedy sautéed until smooth after which mixed with a scrumptious mixture of parsley, mint, pine nuts, shallots and garlic. The result is a flavourful and clean salad very similar to a middle japanese couscous. To keep this recipe paleo and vegan I avoided the usage of dairy, however crumbled feta might be a outstanding salty addition to the salad if cheese is a part of your food regimen.

Herby Couscous Stuffed Eggplant Rolls

Grilled slices of eggplant are the ideal encasing for the couscous, wrapping the entirety together into pretty serving sized quantities. i am a chunk of a grilled eggplant addict and in reality love its gentle texture and the manner it absorbs different flavours, which in this dish is the garlic and herbs from the salad.

The tahini and lemon sauce is a tremendous aggregate of zesty citrus and creamy texture and is ideal for drizzling over the pinnacle of the rolls. you could additionally serve any extra sauce along the dish to spoon over because its so right, human beings always end up trying more.

Herby Couscous Stuffed Eggplant Rolls

INGREDIENTS:
Eggplant Slices:

  • 2 eggplants
  • 1 tsp olive oil
  • 1/4 tsp salt

Couscous filling:

  • 2 cups cauliflower rice approximately half a head of cauliflower
  • 1/2 tsp olive oil
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 1/4 cup pine nuts
  • 1/2 red onion or 1 shallot finely chopped
  • 1 1/2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1 clove garlic

Tahini & Lemon Sauce:

  • 2 tbsp tahini
  • juice from 1/2 lemon
  • 1 tsp honey or other sweetener
  • 1 clove garlic
  • water

INSTRUCTIONS:

  1. Warmth a grill to medium high warmth or as a substitute preheat the oven to two hundred tiers Celsius (400 degrees Fahrenheit)
  2. Slice the eggplants length wise into 1cm thick slices. Brush every slice with olive oil and sprinkle with salt. Grill the slices for about 3 minutes consistent with facet until golden in color and soft. rather lay the slices on a baking sheet and bake inside the oven for 5 mins per facet.
  3. While the eggplant is cooking, heat half tsp of olive oil in a skillet on medium heat. upload within the cauliflower rice and sauté for five mins till softened. transfer the cauliflower couscous to a bowl and put within the fridge to chill.
  4. Once the cauliflower couscous is cool, stir inside the parsley, mint, pine nuts and chopped onion. In a small bowl whisk collectively the 1 half of tbsp more virgin olive oil, purple wine vinegar and garlic and then pour over the couscous and stir.
  5. In a bowl whisk collectively the tahini, lemon juice and crushed garlic. add about 1 tbsp of water and keep to whisk until a a clean sauce bureaucracy.
  6. To assemble the rolls location 1 to 2 spoonfuls of the couscous on the wider quit of the eggplant slice and roll up. Repeat with the final slices.
  7. To serve drizzle the rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.

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