February 3, 2014
1 large eggplant (aubergine), ends cut off and sliced thinly lengthwise
1 cup (225g) quinoa, cooked according to directions on package
Handful of spinach, chopped
1/4 cup (60g) pine nuts, toasted
1/8 cup (30g) raisins
8 to 10 basil leaves
Tomato sauce (your recipe or mine)
Grill or broil the eggplant slices with some salt and olive oil until they are browned and soft. Set the eggplant slices aside.
Cook the quinoa according to the package directions. When it's done, stir in the raisins, nuts, and spinach. Heat up your tomato sauce on the stove.
On a clean workspace, lay out a slice of eggplant. Place a basil leaf in the middle of it, and dollop a spoonful of quinoa onto it. Carefully roll the eggplant up and place the roll either on a plate with the tomato sauce on it (as in the picture) or in a 9-by-9-inch baking dish with some tomato sauce at the bottom. Continue until you've rolled all your eggplant slices.
Serve immediately, or you can refrigerate the baking dish full and and reheat the rolls in the oven.
- You could also top the eggplant rolls with non-dairy cheese (e.g., Daiya) if you wish.
- Pair this with the Heart Beet Salad for a Valentine's Day delight!
Recipe courtesy of LeslieDurso.com.
All figures are per serving (assumes 4 servings).
Fat: 11 g
Carbs: 52 g
Fiber: 11 g
Protein: 11 g
Sodium: 431 mg