Couscous Eggplant Rolls
These simple yet delicious Couscous Eggplant Rolls are a great appetizer, side dish, and even a complete meals. To my family, we love them to serve alongside the meal. Drizzled with creamy and flavorful tahini and lemon sauce, these almost tantalize our taste buds. My kids even dip other baked or roasted vegetables (potatoes, carrots, asparagus,…) with this sauce. Yummy!
These eggplant rolls are low in carbs thanks to its couscous filling, aside from eggplant slices (as a base). It’s made with cauliflower rice, pine nuts, onion, chopped fresh parsley and mint, olive, red wine and garlic. The mixture is cooked before spooned into eggplant slices. It comes out tasty and more flavorful after baked in the oven.
If you want to make your eggplant menu more appealing, you should give these couscous eggplant rolls a try. Quite simple to cook, you can let your kids involve in the preparation. They will get fun when adding couscous filling into eggplant slices then rolling them up. After a total 32 minutes, these rolls are ready on your dining table. Let’s get started!
Couscous Eggplant Rolls
Course: Appetizers, SidesCuisine: AmericanDifficulty: Easy10
servings20
minutes12
minutesThese eggplant rolls are low in carbs thanks to its couscous filling, aside from eggplant slices (as a base). It’s made with cauliflower rice, pine nuts, onion, chopped fresh parsley and mint, olive, red wine and garlic.
Ingredients
- For Eggplant
2 eggplants
1 tsp olive oil
1/4 tsp salt
- For Couscous Filling
2 cups cauliflower rice (half a head of cauliflower)
1/4 cup pine nuts
1/2 red onion or 1 shallot, finely chopped
1/2 tsp olive oil
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1 1/2 tbsp. extra virgin olive oil
2 tsp red wine vinegar
1 clove garlic
- For Tahini and Lemon Sauce
2 tbsp. tahini
1 tsp honey or other sweetener
juice from 1/2 lemon
1 clove garlic
water
Directions
- Heat a grill to medium-high heat or preheat an oven to 200 degrees C.
- Slice eggplants, length wise, into 1cm thick slices. Brush with olive oil and sprinkle with salt.
- Grill for 3 minutes per side until golden in color and tender. Alternatively, eggplant slices onto a baking sheet, in single layer, and bake for 5 minutes per side.
- Heat 1/2 tsp of olive oil in a skillet on medium heat. Add cauliflower rice and sauté for 5 minutes until softened. Transfer to a bowl and put in fridge to cool.
- Once cauliflower couscous is cool, stir in parsley, mint, pine nuts and chopped onion.
- In a small bowl, combine 1 1/2 tbsp. extra virgin olive oil, red wine vinegar and garlic. Whisk well and pour over couscous. Stir to combine.
- In another small bowl, combine tahini, lemon juice and crushed garlic. Add in 1 tbsp. of water and continue to whisk until smooth.
- To assemble, place 1 to 2 spoonfuls of couscous at the wider end of eggplant slice and roll up. Repeat until no filling remains.
- To serve, drizzle tahini & lemon sauce over rolls. Sprinkle with any additional parsley or pine nuts.
- Enjoy!
