Baked Aubergine Rolls

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Cold winter days call for warm dishes that heat up the soul. Usually, stews or soups do the trick but why not switch up your menu every once in a while. I’m one who loves pasta so lasagnas are ideal. But eating lasagna, or any dish for the fact of matter, too many times doesn’t make the dish a specialty because you become so used to it.

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This dish tastes like eggplant parmesan without the gluten, but ten times the flavor. Serve it to your guests and they will never want to leave. Serve it to yourself and you will eat the entire plate.Point is, it would be in your best interest to make this ASAP.


Baked Aubergine Rolls (Serves 6)

Ingredients:

Grilled Aubergine:

  • 1 eggplant, thinly sliced (1-2 cm)
  • 2 tbsp extra virgin olive oil
  • salt and pepper

Quinoa Filling:

  • 1 cup Quinoa, uncooked
  • 2 cups Water
  • 1 handful Basil Leaves, finely chopped  (plus more to serve)
  • 1 garlic clove, minced
  • 4 tblsp grated Parmesan (plus more to serve)
  • 2 tblsp Capers, rinsed and crushed
  • 2 eggs, whisked together
  • salt and pepper,

Tomato Sauce:

  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 10 ounces Canned Tomatoes
  • Salt and Pepper, to taste
  • save a little for topping)

 

Directions:

Preheat the oven to 400F.

(Tomato Sauce) Heat the oil in a saucepan. Add the garlic and cook until fragrant, 1 minute. Add the tomatoes and bring to a boil, reduce the heat and let it simmer for 20-30 minutes. Add salt and pepper to taste.

(Grilled Aubergines) While simmering, prepare the eggplant.Use a pastry brush to cover the eggplant slices in a thin layer of olive oil. Sprinkle with salt and pepper. Place on a grill rack in a baking dish. Place in the oven until soft and slightly browned, 10 minutes.

(Quinoa Filling) Rinse the quinoa under hot water. Place in a saucepan with the water. Bring to a boil and reduce the heat to a simmer for 10 minutes. Then, turn off the heat and cover for another 1- minutes.

In a large bowl, combine the basil, garlic, parmesan and capers. Once the quinoa is cooked, add to the bowl. Mix together using a wooden spoon. Slowly, add the eggs and mix until completely combined.

Place the grilled eggplant slices, one by one, in front of you. Add a couple of spoonful of the stuffing at the bottom of it and roll up lengthwise away from you. Put them on a slightly oiled baking pan. Pour over the tomato sauce and bake for 20-30 minutes. Remove from the oven and sprinkle remaining parmesan and basil.


 

Bon Appétit

-Stephanie

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Recipe adapted from: Green Kitchen Stories http://www.greenkitchenstories.com/involtini-di-melanzane/ 

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One thought on “Baked Aubergine Rolls

  1. Pingback: Farmers Market Friday: Aubergine Crisps | International Palate

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