Grilled eggplant rolls

This is such a simple and delicious recipe! With the filling you can vary enormously, and it is a snack that is both tasty as an in-between-meals, appetizer or side dish. And, if you follow these instructions, you really do not have to use too much (or even no) oil to get the aubergine nice and tender.

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Ingredients

  • 4 medium sized eggplants
  • 100 gr. quinoa, cooked according to directions on packaging
  • 1/2 bunch of coriander, finely chopped
  • 1 onion, finely chopped
  • 1 large garlic clove, squeezed
  • 2 hands of unsalted walnuts
  • 1 hand of pomegranate seeds
  • Freshly ground salt and pepper to taste
  • Optional: 1-2 tbsp vegan cream cheese. For example this or this one (easy to order online).

Preparation

  • Poke holes in the eggplant with a fork.
  • Steam them in a food steamer (I have been using this simple one for years now and I really don’t want any other type of steamer anymore) for about 10 minutes.
  • Let the eggplant cool off  and leave to stand for 15 minutes.
  • Cut them lengthwise into slices (approx. 1 cm).
  • Grill them (without adding oil) in a grill pan or a grill iron.
  • Place the slices on a dish and allow to cool. 
  • Sprinkle the slices with some freshly ground pepper and sprinkle with a little beautiful, organic extra virgin olive oil

Filling

  • Put all ingredients (except the pomegranate seeds) in a bowl and mix briefly with a hand blender. This is to make the filling more firm.
  • Finally, mix through the pomegranate.
  • Place 1 tbsp of the mixture at the beginning of each slice of eggplant, and roll them up.
  • You can insert a saté pricker to keep the roll firmly closed.
  • Garnish with some extra pomegranate seeds.
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