Eggplant Quinoa Rolls
Prep Time
20 minutes
Prep Notes
Do not cut eggplant to thin it will burn!
Cooking Time
45 minutes
Yields
4 people
Ingredients
Simple tomato sauce
(drizzle ex virgin olive oil
4 cloves fresh garlic
2 cans plum tomatoes sea salt and fresh pepper )
Eggplants
(2 large eggplants drizzle evoo
1/2 teaspoon sea salt
Quinoa, Basil, & Olive Filling
1 cup uncooked Quinoa
2 cups water 1 bunch basil thinly sliced
2 cloves garlic smashed and chopped
6 tablespoons parmigiano
1/4 cup of pine nuts plus extra for garnish
15 oilive chopped
2 tablespoons capers drained and crushed zest and juice
1 lemon sea salt and fresh pepper
2 eggs
Directions
Tomato Sauce
1. Heat oil in a large saute pan add garilc and saute for a moment. Add the tomatoes crush slighty with a spoon. Bring to a boil reduce to a simmer for 20 - 30 minutes.
2. Brush eggplant on both sides place on grill sprinkle sea salt place on grill for about 3 - 5 minutes on each side .
3. Preheat oven 400 degrees
4. Rinse ouinoa and place in a saucepan add water bring to boil simmer 15-20 minutes. Remove from heat and fluff gentley.
5. Place in a large bowl. Add ingrediants except eggs mix well than add eggs .
6. Place eggplant fill one by one roll them up placec single layer in casserole dish. Pour tomato sauce over it bake 15- 20 minutes. Before serving add Grated Cheese Pine nuts and Basil .
Notes
Growing up in an Italian family my Nanny made " involtini " which is thinly sliced meat around vegtable with tomato sauce ..This is my version...My Nanny is always with me and my Meenie my grandmother especiialiy in the kitchen Nanny was the cook and Meenie was the baker ....xxoo