Couscous Eggplant rolls

EGGPLANT SLICES

• 2 eggplants
• 1 tsp olive oil
• 1/4 tsp salt

COUSCOUS FILLING*

• 2 cups cauliflower rice approximately half a head of cauliflower
• 1/2 tsp olive oil
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint
• 1/4 cup pine nuts
• 1/2 red onion or 1 shallot finely chopped
• 1 1/2 tbsp extra virgin olive oil
• 2 tsp red wine vinegar
• 1 clove garlic

TAHINI & LEMON SAUCE

• 2 tbsp tahini
• juice from 1/2 lemon
• 1 tsp honey or other sweetener
• 1 clove garlic
• water

• Heat a grill to medium high heat or alternatively preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
• Slice the eggplants length wise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for approximately 3 minutes per side until golden in colour and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side.
• While the eggplant is cooking, heat 1/2 tsp of olive oil in a skillet on medium heat. Add in the cauliflower rice and sauté for 5 minutes until softened. Transfer the cauliflower couscous to a bowl and put in the fridge to cool.
• Once the cauliflower couscous is cool, stir in the parsley, mint, pine nuts and chopped onion. In a small bowl whisk together the 1 1/2 tbsp extra virgin olive oil, red wine vinegar and garlic and then pour over the couscous and stir.
• In a bowl whisk together the tahini, lemon juice and crushed garlic. Add approximately 1 tbsp of water and continue to whisk until a a smooth sauce forms.
• To assemble the rolls place 1 to 2 spoonfuls of the couscous at the wider end of the eggplant slice and roll up. Repeat with the remaining slices.
• To serve drizzle the rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.

Note: https://www.everylastbite.com/2017/09/25/cauliflower-eggplant-rolls/