Description

Tender grilled eggplant slices wrapped around a vibrant mix of cauliflower rice, fresh herbs, and toasted pine nuts, finished with a drizzle of tahini sauce – a light, elegant, and satisfying plant-based appetizer.

Ingredients

Units Scale

2 medium eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons olive oil
Salt and pepper to taste
2 cups cauliflower rice (fresh or frozen and thawed)
1/4 cup chopped parsley
1/4 cup chopped mint
2 tablespoons finely diced red onion
2 tablespoons toasted pine nuts
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water (or more for desired consistency)
1 small garlic clove, minced
Pinch of salt
Extra chopped parsley (for garnish)
Extra toasted pine nuts (for garnish)

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Instructions

Brush eggplant slices with olive oil, season with salt and pepper.
Grill or pan-sear eggplant slices on medium-high heat for 2–3 minutes per side until tender and grill-marked. Set aside to cool.
In a bowl, combine cauliflower rice, parsley, mint, red onion, pine nuts, lemon juice, olive oil, salt, and pepper. Mix well.
Lay each eggplant slice flat and place 1–2 tablespoons of filling at one end.
Roll eggplant slices tightly and place seam-side down on a serving platter.
Whisk together tahini, lemon juice, water, garlic, and salt until smooth.
Drizzle tahini sauce over the eggplant rolls.
Garnish with extra parsley and pine nuts.
Serve at room temperature or slightly chilled.

Notes

Use a mandoline for evenly sliced eggplant.
Chill the filling slightly before rolling for firmer structure.
Add chili flakes to the tahini sauce for a spicy twist.

Nutrition

Serving Size: 2 rolls
Calories: 180
Sugar: 2g
Sodium: 150mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg