“Succulent Lebanese Stuffed Eggplant Rolls – A Vegan Delight!”
Discover this delicious and vegan-friendly recipe for stuffed eggplant rolls, packed with nutritious quinoa, crunchy walnuts, and aromatic spices, all served with a creamy tahini sauce. Perfect for anyone looking to explore authentic Middle Eastern flavors!
Allergens
Nuts (walnuts)
Ingredients
- 4 medium
- sized eggplants 1 cup of cooked quinoa 1 cup of chopped walnuts 1 medium onion, finely diced 2 cloves of garlic, minced 1 teaspoon of cumin powder 1 teaspoon of paprika Salt and pepper to taste Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/2 inch thick pieces.
- In a pan, heat olive oil and sauté onions and garlic until fragrant.
- Add cumin powder and paprika to the onion mixture, stirring constantly.
- Stir in cooked quinoa and walnuts, seasoning with salt and pepper to taste.
- Carefully spoon the filling onto each eggplant slice, ensuring an even distribution of ingredients.
- Roll up each stuffed eggplant slice, placing them seam side down on a baking tray.
- Drizzle with olive oil and bake for 20 25 minutes, or until golden brown.
Chef’s Insight
Use ripe eggplants for the best flavor and texture.
Notes
Adjust the spices according to your taste preferences for a truly personalized dish.