Egypt’s Vegetarian Delight: Spiced Stuffed Eggplant Rolls with Creamy Tahini Sauce

Allergens

None

Ingredients

• 1. 2 large eggplants 2. 1 medium onion, finely chopped 3. 2 cloves garlic, minced 4. 1 cup cooked rice 5. 1/4 cup pine nuts 6. 1/4 cup parsley, finely chopped 7. 1/4 cup mint leaves, finely chopped 8. 1 teaspoon ground cumin 9. 1 teaspoon ground coriander 10. Salt and pepper to taste 11. Olive oil for frying For the Tahini Sauce: 12. 1/4 cup tahini paste 13. 1/4 cup water 14. 1 tablespoon lemon juice 15. 1 garlic clove, minced 16. Salt to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds and brush both sides with olive oil. Place them on a baking sheet and bake for 15 minutes, flipping halfway through. Remove from the oven when tender and set aside to cool.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent.
3. Stir in the ground cumin and coriander, cooking for another minute.
4. In a separate bowl, combine the cooked rice, pine nuts, parsley, mint leaves, salt, and pepper. Mix well, then add the onion mixture.
5. In a small bowl, whisk together the tahini paste, water, lemon juice, minced garlic, and salt until smooth and creamy. Set aside. To Assemble:
6. Spread 2 tablespoons of the rice mixture onto each eggplant round, roll up, and secure with a toothpick.
7. Place rolled eggplants in an oven safe dish and bake for 15 minutes at 375°F (190°C) until heated through.
8. Serve two rolled eggplants per plate, drizzled generously with tahini sauce. Garnish with a sprig of parsley or mint leaves.

Chef’s Insight

The combination of spices in this recipe gives it an authentic Middle Eastern touch.

Notes

Feel free to adjust the spice levels according to your preference.