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:
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.
Enjoy!
Jayne xx