Lebanese Vegetarian Delight: Spiced Eggplant Rolls with Cauliflower Rice & Lemon-Herb Tahini Sauce
A flavorful lebanese dinner perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 large eggplants 4 cups cauliflower rice (prepared) 1/2 cup fresh parsley, chopped 1/2 cup fresh mint, chopped 2 tbsp lemon juice 1/2 cup tahini paste 3 cloves garlic, minced Salt and pepper, to taste Olive oil
Instructions
- Preheat oven to 400°F (205°C). Slice eggplants into 1/4 inch thick rounds and season with salt. Let them rest for 30 minutes, then rinse and pat dry. In a large bowl, combine cauliflower rice, parsley, mint, lemon juice, and garlic. Season to taste with salt and pepper. Brush both sides of eggplant slices with olive oil and place on a baking sheet lined with parchment paper. Bake for 10 12 minutes or until softened but not mushy. Spread a tablespoon of cauliflower rice mixture onto each eggplant slice, roll them up, and arrange seam side down on the same baking sheet. Drizzle with olive oil and bake for an additional 5 7 minutes or until golden brown. In a small bowl, whisk together tahini paste, lemon juice, garlic, salt, and pepper to make the lemon herb tahini sauce. Serve eggplant rolls warm, drizzled with the lemon herb tahini sauce and garnished with additional parsley or mint.
Chef’s Insight
To prevent the eggplants from becoming soggy, be sure to pat them dry after salting and rinsing.
Notes
Use fresh ingredients for the best flavor and texture. Adjust seasonings according to personal preference.