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Stuffed Eggplants with Cauliflower rice, pomegranates and a Tahini drizzle

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Stuffed Eggplants with Cauliflower rice, pomegranates and a Tahini drizzle

These stuffed eggplants are pretty simple to make. I’ve stuffed them with cauliflower “rice”, but you can also use quinoa if you don’t like cauliflower. Whatever you do, do not leave out the pomegranates – they really make the dish, and add a pop of color and taste.

 

They can be served hot or cold.

 

Stuffed Eggplants with Cauliflower rice, pomegranates and a Tahini drizzle

A simple plant-based side dish made by stuffing roasted eggplants with cauliflower "rice" and pomegranates. A tahini drizzle brings this dish together. It is also nut free, dairy free, vegan and gluten free.
Course Main Dish, Side Dish
Cuisine Gluten Free, Nut Free, Refined Sugar Free, Vegan, Wheat Free
Servings 3 servings

Ingredients
  

  • 3 medium eggplants
  • 1 tbsp olive oil
  • 1 head Cauliflower
  • 1 tbsp olive oil
  • 1/2 cup fresh parsley
  • 1/4 cup tahini
  • 1 pomegranate seeded

For the Tahini Drizzle

  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tbsp water

Instructions
 

  • Slice the eggplants lengthways and brush the open side with 1 tablepsoon of olive oil. Place the open side facing up on a baking tray and bake in a preheated oven at 200°C for 35-45 minutes. Or until the eggplant is soft (pierce it with a knife to test, it should go straight through) and the skin has become a golden brown.
  • While the eggplant is baking make your cauliflower rice. Wash and cut the cauliflower head into small pieces and place it in a food processor. Blend for about 1-minute, or until the cauliflower resembles coarse grains (as pictured below). Be careful not to over process.
  • While the eggplant is baking make your cauliflower rice. Wash and cut the cauliflower head into small pieces and place it in a food processor. Blend for about 1-minute, or until the cauliflower resembles coarse grains (as pictured below). Be careful not to over process.
    Stuffed Eggplants with Cauliflower rice, pomegranates and a Tahini drizzle
  • Heat another tablespoon of olive oil in a large frying pan. Place the riced cauliflower in the pan. Fry for about 8 minutes, stirring every few seconds. You want the cauliflower to become soft and have some brown crisp edges. Once cooked, remove from heat and add fresh parsley and salt and pepper to taste.
  • Make the Tahini sauce by combining all the ingredients and mixing them well (you can do this in a blender or just in a bowl with a whisk).
  • To assemble, when the eggplant is cooked. Remove and let cool for a few minutes. Slash the open side of the eggplant and mash the flesh in the skin (you’re almost creating a chunky eggplant dip with a knife – keeping it in the skin). Add salt and pepper to the eggplant. Divide the cauliflower rice between the 6 eggplant halves, drizzle with tahini sauce and top with pomegranate seeds.

Notes

When it comes to cooking eggplant, I go for overcooked and slightly charred rather than undercooked as an undercooked eggplant can be “Spongy”.

 

 

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