Spiced Quinoa and Eggplant Rolls
Ingredients:
1/2 cup washed Quinta Quinoa
2 tablespoons rice bran oil
1 small onion, diced
1 teaspoon garam masala
1/4 teaspoon turmeric powder
1 tablespoon finely grated fresh ginger
A pinch of hot chili powder
1/2 of 1 medium-sized bell pepper, chopped
3 medium sized eggplants, cut into 1/2-inch thin slices
1/2 cup olive oil
Salt, for seasoning
A handful of parsley for dressing, finely chopped
Directions:
Cook Quinta Quinoa according to package directions.
While the quinoa is cooking, add the oil and onion to a medium sized saucepan on medium heat.
Once the onion starts to brown, add in the garam masala, turmeric, ginger, and chili, stirring to coat the onions in the spices well. Let it cook for about 2-3 minutes.
Add in the bell pepper and stir to combine all ingredients well. Reduce heat to low and cook until everything is soft. Season to taste.
Combine the cooked quinoa and spicy onion and bell pepper and mix well. Set aside.
For the eggplant, preheat a medium-high charcoal grill on a barbecue or stove grill. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, which should take around 3 to 4 minutes on one side. Turn the eggplant and repeat the same process.
Once all the eggplants are done. Start adding 1-2 tablespoons of quinoa mixture at the bottom of each eggplant piece and roll tightly. You can use toothpicks to keep together if they are coming undone easily. Placing the end of the eggplant facing the plate helps to keep it in place.
Roll all the eggplant pieces and sprinkle the stack with some fresh parsley and a little more olive oil drizzled over the top. Serve these eggplant rolls warm or cold.
Recipe adapted from One Green Planet.
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