Rice Stuffed Eggplant Rolls
Ingredients
Eggplant slices
2 eggplants
1 tsp olive oil
1/4 tsp salt
Rice filling
2 cups of Akila Jasmine Rice, cooked, drained, and washed.
½ tsp olive oil
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
¼ cup pine nuts, roasted
½ red onion, finely chopped
1 ½ Tbsps extra virgin olive oil
2 tsp red wine vinegar
1 clove garlic minced
Tahini & Lemon sauce
2 Tbsps tahini
Juice from ½ a lemon
1 tsp honey
1 clove garlic
Water
Method
01
Method
Heat a grill to medium-high heat or alternatively preheat the oven to 180℃
02
Method
Slice the eggplants lengthwise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt
03
Method
Grill the slices for approximately 2 minutes per side until golden in colour and tender before removing from heat and setting aside. Alternatively, lay the slices on a baking sheet and bake them in the oven for 3 minutes.
04
Method
While the eggplant is cooking, prepare your cooked Jasmine rice and stir in the parsley, mint, pine nuts, and chopped onion.
05
Method
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar and garlic and then pour over the rice and stir.
06
Method
In a bowl, whisk together the tahini, lemon juice and crushed garlic. Add approximately 1 tablespoon of water and continue to whisk until a smooth sauce forms.
07
Method
To assemble the rolls, place 1 to 2 spoonfuls of the rice mixture at the wider end of the eggplant slice and roll it up. Repeat with the remaining slices.
08
Method
To serve, drizzle the rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.