Couscous Stuffed Eggplant Rolls Recipe

Introduction

Couscous Stuffed Eggplant Rolls are a light and flavorful dish perfect for a healthy lunch or appetizer. Featuring tender grilled eggplant slices filled with a vibrant cauliflower couscous mix, these rolls are both refreshing and satisfying.

Ingredients

• 2 eggplants
• 1 tsp olive oil
• 1/4 tsp salt
• 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 (for dressing)
• 2 tbsp tahini
• Juice from 1/2 lemon
• 1 tsp honey or other sweetener
• 1 clove garlic (for tahini sauce)
• Water (approximately 1 tbsp for tahini sauce)

Instructions

1. Step 1: Heat a grill to medium-high heat or preheat the oven to 200°C (400°F).
2. Step 2: Slice the eggplants lengthwise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt. Grill for about 3 minutes per side until golden and tender, or bake on a sheet for 5 minutes per side.
3. Step 3: While the eggplant cooks, heat 1/2 tsp olive oil in a skillet over medium heat. Add cauliflower rice and sauté for 5 minutes until softened. Transfer to a bowl and refrigerate until cool.
4. Step 4: Once cooled, mix in parsley, mint, pine nuts, and chopped onion. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, and one clove of minced garlic. Pour over the couscous mixture and stir well.
5. Step 5: In another bowl, whisk tahini, lemon juice, crushed garlic, honey, and about 1 tablespoon of water until smooth to create the tahini sauce.
6. Step 6: To assemble, place 1 to 2 spoonfuls of the couscous mix at the wider end of each eggplant slice and roll up. Repeat with all slices.
7. Step 7: Serve the rolls drizzled with tahini sauce, garnished with extra parsley or pine nuts if desired.

Tips & Variations

• For extra texture, toast the pine nuts lightly before adding them to the couscous.
• You can substitute the cauliflower rice with cooked quinoa or traditional couscous if preferred.
• Add a pinch of smoked paprika or chili flakes to the couscous mixture for a subtle spicy kick.
• Use fresh lemon juice for the brightest flavor in the tahini sauce.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 2 days. The eggplant may soften over time, so it’s best enjoyed fresh. Reheat gently in a warm oven if desired, but the dish is also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the couscous mix in advance?

Yes, the cauliflower couscous can be made a day ahead and stored in the fridge. This saves time and allows the flavors to meld.

Is this recipe suitable for vegans?

It can be made vegan by substituting the honey with maple syrup or agave nectar in the tahini sauce.

Couscous Stuffed Eggplant Rolls Recipe

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★★★★★

4.7 from 54 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These Couscous Stuffed Eggplant Rolls are a delightful, healthy vegetarian dish featuring tender grilled eggplant slices filled with a fresh cauliflower rice couscous, aromatic herbs, pine nuts, and a tangy tahini lemon sauce. Perfect as a light meal or elegant appetizer, these rolls combine Mediterranean flavors with wholesome ingredients for a gluten-free, flavorful treat.

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Ingredients

Scale 1x2x3x

For the Eggplants

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

For the 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 (for dressing)

For the Tahini Lemon Sauce

• 2 tbsp tahini
• Juice from 1/2 lemon
• 1 tsp honey (or other sweetener)
• 1 clove garlic, crushed
• Approximately 1 tbsp water

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Instructions

1. Prepare the Eggplants: Heat a grill to medium-high heat or preheat the oven to 200°C (400°F). Slice the eggplants lengthwise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for about 3 minutes per side until golden and tender, or bake on a baking sheet for 5 minutes per side.
2. Sauté the Cauliflower Rice: While the eggplants cook, heat 1/2 tsp olive oil in a skillet over medium heat. Add the cauliflower rice and sauté for 5 minutes until softened. Transfer the cooked cauliflower rice to a bowl and refrigerate to cool.
3. Mix the Couscous Filling: Once cooled, stir in the chopped parsley, mint, pine nuts, and finely chopped onion. In a small bowl, whisk together 1 1/2 tbsp extra virgin olive oil, red wine vinegar, and 1 clove minced garlic. Pour the dressing over the couscous mixture and stir to combine.
4. Make the Tahini Lemon Sauce: In a separate bowl, whisk together tahini, lemon juice, honey, and crushed garlic. Gradually add water, about 1 tablespoon, whisking until a smooth sauce forms.
5. Assemble the Rolls: Place 1 to 2 spoonfuls of the cauliflower couscous filling at the wider end of each grilled eggplant slice and roll them up gently. Repeat this with the remaining slices.
6. Serve: Arrange the rolls on a serving dish, drizzle with the tahini lemon sauce, and sprinkle with additional parsley or pine nuts if desired. Serve immediately.

Notes

• This recipe can be made vegan by substituting honey with maple syrup or agave nectar.
• To save time, use pre-riced cauliflower available in many supermarkets.
• The eggplants can be grilled or baked depending on your preference or equipment availability.
• For a nuttier flavor, lightly toast the pine nuts before adding them to the filling.
• These rolls are best served fresh but can be refrigerated for up to 1 day, with sauce added before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean

Keywords: Eggplant rolls, cauliflower couscous, vegetarian appetizer, gluten free, Mediterranean recipe, tahini sauce, healthy snacks