Eggplant Loving

Passport & Plate - Eggplant Rolls With Quinoa Stuffing

United Arab Emirates | Monday, March 10, 2014 | 3 photos

Ingredients
Ingredients:

3 large eggplants
1/2 cup of Quinoa
2 carrots cut into small cubes
1/2 cup of smoked tofu cut in small cubes
2 cups of tomato juice (I use Pomi)
2 cups water
1 vegetable stock cube
2 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste

 

How to prepare this recipe
Preparation:

1- Preheat the oven to 160 Degrees C
2-Cut off both ends of the eggplant and slice it thinly (you will not be able to roll it if cut too thick) lengthwise. Brush the eggplant slices with olive oil on both sides. Place in oven to bake for about 40 minutes till soft enough to roll
3- While the eggplant is cooking, start to prepare the stuffing. Cook the quinoa as per the instructions adding in a vegetable stock cube for extra flavoring. Also add in small cubes of carrots. Cook for about 20 minutes, in the last 2 minutes add in the smoked tofu.
4 – In about 20 minutes or so both should be done. Start adding in about a tbsp of stuffing into the end of the eggplant and roll.Place back to into baking tray.
5- Mix the tomato juice and water, season with salt & pepper. Pour over eggplant rolls and place back into the oven for 20 minutes

 

The story behind this recipe
Eggplants must have been my least favorite vegetable growing up but one day this all changed and now I want to add them to all my dishes!! Funny how things change, I also hear as you grow older you lose your taste buds which cannot be a good thing, I never want to lose mine!! :)

Today we are making Eggplant rolls. Easy? Check. Vegetarian? Check.Healthy Check!