Herby Couscous Stuffed Eggplant Rolls

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

Herby Couscous Stuffed Eggplant Rolls

Instructions

1. Heat a grill to medium high heat or alternatively preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
2. Slice the eggplants length wise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for approximately 3 minutes per side until golden in colour and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side.
3. While the eggplant is cooking, heat 1/2 tsp of olive oil in a skillet on medium heat. Add in the cauliflower rice and sauté for 5 minutes until softened. Transfer the cauliflower couscous to a bowl and put in the fridge to cool.
4. ............
5. ............

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