Herby Eggplant Involtini
MAKES: 10 • TOTAL TIME: 30 MINUTES + COOLING TIME
1 tsp olive oil
¼ tsp salt
2 cups cauliflower rice
½ tsp olive oil
⅓ cup flat leaf parsley, chopped
⅓ cup mint, chopped
¼ cup pine nuts
½ red onion, finely chopped
1 ½ tbsp olive oil
2 tsp red wine vinegar
2 cloves garlic, minced, divided
2 tbsp tahini
Juice of ½ lemon
1 tbsp water
Fresh herbs, chopped to serve
Freshly ground black pepper to serve
Preheat oven to 200ºC.
Slice eggplants lengthwise into 1 centimetre thick slices. Brush eggplant with olive oil and sprinkle with salt. Place on a lined baking tray and cook for 5 minutes, flip and cook for a further 5 minutes or until golden and tender.
Meanwhile heat ½ tsp olive oil in a frying pan over medium heat. Add cauliflower rice and sauté for 5 minutes or until softened. Transfer to a bowl and put in the fridge to cool.
When the cauliflower has cooled add parsley, mint, pine nuts and onion to the bowl and stir to combine. In a small bowl whisk together 1 ½ tbsp olive oil, red wine vinegar and half the garlic. Pour over the cauliflower and stir.
In a separate bowl whisk tahini, lemon juice and remaining garlic with water until smooth.
Assemble by placing a spoonful of the cauliflower mixture onto the wide end of an eggplant slice and rolling. Repeat with remaining slices.
Serve with tahini sauce, and garnish with chopped herbs, pomegranate arils and a good crack of black pepper.