Couscous Eggplant rolls



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


  • 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


  • 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.


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