Serves: 2 (6 Rolls)
Preperation Time: 30 minutes
Cook Time: 20 minutes
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.
Preheat your oven to 180ºC.
Cook your rice as recommended.
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.
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
Remove the eggplant/aubergine from the oven and set aside
Remove rice from the heat and add in the baby spinach and leave for a few minutes to wilt.
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.
Top with cheese sauce and additional passata sauce.
Bake for 15-20 minutes or until golden. Optional: Add cheese and bake for a further 5 minutes.