Quinoa Stuffed Eggplant Roll Ups

For the Eggplant Slices:

• 2 eggplants

• Olive oil, as needed

• Salt, to taste

For the Quinoa filling:

• 2 cups quinoa, cooked

• 2 tablespoons olive oil

• 1/3 cup chopped fresh parsley

• 1/3 cup chopped fresh mint

• 1/4 cup pine nuts

• 1/2 red onion, finely chopped

• 2 tsp red wine vinegar

• 1 clove garlic, minced

• Salt & Pepper to taste

For the Tahini & Lemon Sauce:

• 2 tbsp tahini

• juice from 1/2 lemon

• 1 tsp honey or agave

• 1 clove garlic, minced

• ½ cup yogurt

• Salt & Pepper to taste

Method:

1. Heat a grill to medium high heat or alternatively preheat the oven to 400 degrees.

2. Slice the eggplants length wise into ¼” thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for approximately 3 minutes per side until golden and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side. Once done, cover with plastic wrap and let sit until ready to roll.

3. Once the couscous is cool, stir in the parsley, mint, pine nuts and chopped onion. Season with salt & pepper. In a small bowl whisk together the olive oil, red wine vinegar and garlic and then pour over the quinoa and stir.

4. In a bowl whisk together the tahini, lemon juice, honey and garlic. Stir in the yogurt and season with salt & pepper.

5. To assemble the rolls place 1 to 2 spoonfuls of the quinoa at the wider end of the eggplant slice and roll up. Repeat with the remaining slices. Secure with toothpick if necessary.

6. To serve drizzle the

7. rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.