April 28, 2022
These tasty stuffed eggplant rolls drizzled with smokey, spicy romesco sauce are packed with flavour.
Thank you Chef Berlinda Ezekiel for this delicious recipe
For the rolls
4 eggplants, thinly sliced, lengthways
80 g Nuttelex with Olive Oil, melted
1 cup tri-colour quinoa, cooked
1 small red capsicum, chopped finely
1 yellow onion, chopped finely
1 sprig coriander leaves, chopped
For Romesco Sauce
1 medium red capsicum, halved and cored
2 dried chilli peppers, re-hydrated by soaking in water, drain water and pat dry
1/4 cup roasted almond, blended to sand like texture
1 tbsp roasted sesame seeds, blended to sand like texture
1To make Quinoa Eggplant Roll- Stir fry onions, ginger, garlic with 30g Nuttelex on medium heated pan till fragrant. Stir in carrots, capsicum and rest of the spices till cooked. Season with salt to taste. Toss in the cooked vegetables, coriander leaves with quinoa and 50g Nuttelex. Set aside.
2Pan fry or grill eggplant on high heat on both sides till tender and golden colour. Set aside.
3To make romesco sauce- Place the capsicum, tomato, red onion, garlic cloves and chilli peppers on a baking lined sheet tray, capsicums with skin side up. Drizzle all with olive oil and roast in preheat oven at 280°C for 15- 20 minutes.
4Remove garlic when tender. Continue roasting capsicums/ red bell peppers, tomatoes, and onions until lightly blackened, about 40 minutes.
5Blend roasted vegetables, garlic flesh, Nuttelex and the rest of the ingredients until well combined.
6To assemble - Place 1 to 2 spoons full of the quinoa mix at the wider end of the eggplant slice and roll up. Repeat with the remaining slices. Drizzle sauce onto eggplant rolls, sprinkled coriander leaves, roasted pine nuts and serve.
