These roasted eggplant rolls are a nice way to satisfy people who are non-fans of eggplants. It’s simple and easy to prepare, but delicious and you can present it very nicely. It will pair excellently with warmed pasta sauce.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Ingredients
2eggplants
1cupof quinoa
1cupof pine nuts
1onion
3tbspof olive oil
3tbspof basil leavesa little
1pinchof salt
1pinchof ground black pepper
Instructions
Preheat the oven to 180°C (360°F). Remove the stems from the eggplants, rinse them and cut them into thin slices. Arrange them on a non-stick baking sheet, season with salt and pepper, brush them with the oil and bake for about 20 minutes, turning them over halfway through cooking.
Meanwhile, rinse the quinoa and cook it for about 15 minutes in twice its volume of salted water.
Heat 1 tablespoon of oil in a frying pan and sauté the peeled and minced onion. Add the pine nuts and brown them for a few minutes. Incorporate the quinoa, salt, pepper and mix.
Garnish the roasted eggplant slices with the mixture and roll them on themselves. Divide among plates, sprinkle with chopped basil, drizzle with the remaining oil and serve.
Enjoy your dish!
Notes
NUTRITIONAL FACTS:Amount per Serving | Calories 95.3g | Fats: 4.6g | Cholesterol: 0.0mg | Total Carbohydrate: 6.3g | Protein: 7.1g