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Cauliflower Stuff Eggplant Rolls

Cauliflower Stuff Eggplant Rolls
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Cauliflower Stuff Eggplant Rolls

Ingredients

  • EGGPLANT

  • 1 eggplant

  • olive oil

  • sea salt

  • Pine nuts, for topping

  • CAULIFLOWER FILLING

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • sea salt, for seasoning

  • 1 cup cauliflower rice (fresh or frozen)

  • 1/4 cup fresh parsley, chopped

  • 1 teaspoon dried oregano

  • 1 shallot, finely chopped

  • 1 teaspoon cabernet or red wine vinegar

  • TAHINI SAUCE

  • 2 tablespoons tahini

  • 1/2 lemon, juiced

  • 1 teaspoon honey

  • 1 teaspoon dijion mustard

  • 1 garlic clove, minced

  • water

Directions

  • EGGPLANT
  • Slice eggplants length wise and place on paper towel lined baking sheet.
  • Sprinkle eggplant slices with salt. Allow to sit for 10 minutes. This brings the moisture out of the eggplants. Press eggplant lightly with another paper towel to draw up with moisture.
  • Brush eggplant slices with olive oil and season with salt.
  • Grill eggplant slices over medium heat on stovetop grill grated pan, just until tender.
  • CAULIFLOWER FILLING
  • Sauté cauliflower rice and a touch of olive oil over medium heat. Add garlic, shallots, and dried oregano.
  • Remove pan from heat and then add parsley and vinegar.
  • TAHINI SAUCE
  • Add all ingredients and whisk together. Add enough water for desired thickness.
  • ASSEMBLE
  • Place a couple spoonfuls of cauliflower filling in eggplant slice and then roll up.
  • Top with tahini sauce, parsley, and pine nuts.

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