Rolled Eggplant with Quinoa Filling
Author: 
Recipe type: Lunch/Dinner
Cuisine: Gluten-free, Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the eggplant rolls
  • 3 medium eggplants
  • extra virgin olive oil
  • salt
  • oregano
Quinoa filling
  • 1½ cups cooked, fluffy quinoa
  • 1 tsp turmeric
  • salt, to taste
  • paprika
Instructions
For the eggplant rolls
  1. Set the oven to 392 degrees Fahrenheit.
  2. Clean the eggplant, and cut the eggplant into slightly less than ½ inch slices vertically.
  3. Put the slices on a parchment-lined pan, and with a brush "paint" on some olive oil on both sides, sprinkling with salt and oregano. Once done with this, sprinkle the tops with salt again.
  4. Place the pans in the oven until golden-brown, about 10-15 minutes on each side, flipping them (depending on the oven).
  5. Take them out of the oven, letting them cool. Once fully cooled, place them in the refrigerator.
Quinoa filling
  1. In a blender, blend the quinoa until mostly smooth (around 80%), with a few quinoa grains in the mix.
  2. Add the turmeric, salt, and paprika.
  3. Place the quinoa filling into the refrigerator if fully cooled.
Final product
  1. Once both the eggplant and quinoa are chilled, scoop out a spoonful of the quinoa filling into the eggplant slices. Then roll. Repeat until finished. Place them back in the fridge for leftovers, and enjoy!
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/vegan-rolled-eggplant-quinoa-filling/