Stuffed Eggplant Rolls



Serves: 2 (6 Rolls)

Preperation Time: 30 minutes

Cook Time: 20 minutes


You'll need:


1 large eggplant/aubergine

1 c cooked brown rice

3/4 c passata sauce

1 tsp ground paprika

1 tsp ground cumin

1/2 tsp onion powder*

1/2 tsp garlic powder*

Salt and Pepper to taste

1 c lightly packed baby spinach or frozen spinach

1 c cheese sauce

Avocado, coconut or olive oil


*you can use fresh onion and garlic, simply fry off until translucent before adding to the rice.


Method:


  1. Preheat your oven to 180ºC.

  2. Cook your rice as recommended.

  3. Trim eggplant stem ends and slice lengthways about 5mm thick. Do not oil and place flat on a baking tray. Bake for around 10-15 minutes until slightly golden and soft.

  4. Once the rice is cooked, add in 1/3 c of passata sauce, keeping the rest for your topping. Add in the paprika, cumin, onion, garlic, salt, and pepper. If you are using frozen spinach, add this now too. Simmer for 5 minutes

  5. Remove the eggplant/aubergine from the oven and set aside

  6. Remove rice from the heat and add in the baby spinach and leave for a few minutes to wilt.

  7. Line a loaf tin or tray and begin stuffing your eggplant by adding 2-3 tablespoons of rice into the center leaving the sides free to roll. place rolls seam-side-down in the baking dish, pushing any filling that falls out back in place.

  8. Top with cheese sauce and additional passata sauce.

  9. Bake for 15-20 minutes or until golden. Optional: Add cheese and bake for a further 5 minutes.


Enjoy!


Jayne xx

  • Instagram - Black Circle
  • Facebook - Black Circle

©2018 BY NOURISHED PANTRY