Lebanese Vegan Stuffed Eggplant Rolls with Tahini Drizzle

Allergens

Contains no common allergens unless specified.

Ingredients

• 3 large eggplants
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lemon juice
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Tahini sauce (store
• bought or homemade)

Instructions

1. Preheat oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds and place on a baking sheet. Lightly brush with olive oil and season with salt and pepper. Bake for 12 15 minutes or until tender. Remove from oven and set aside.
2. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Set aside.
3. In a large skillet, sauté onion, garlic, and red bell pepper over medium heat until softened. Add chickpeas, cherry tomatoes, cooked quinoa, parsley, cilantro, and lemon juice. Season with salt and pepper to taste. Cook for 5 more minutes, stirring occasionally.
4. To assemble the stuffed eggplants, place a generous spoonful of the vegetable mixture onto each eggplant round and roll up tightly. Arrange rolled eggplants in a baking dish seam side down. Top with tahini sauce and bake for 10 minutes or until heated through. Serve immediately.

Chef’s Insight

This recipe showcases the perfect balance of flavors and textures, making it a crowd-pleaser. The tender eggplants complement the hearty stuffing, while the tahini sauce adds a rich, creamy element that ties everything together.

Notes

Feel free to add more vegetables or seasonings to the stuffing mixture to suit your taste preferences.