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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
