“Stocking Stuffer”- Eggplant Involtini Stuffed with Mediterranean Quinoa Salad
I t’s the holiday season and things are just crazy for everyone. By the time you’re home from work, all you want to do is collapse on the couch, right? Well, I’m right there with you! After hours of cooking at the restaurant, assisting culinary classes, etc, all I want to do is cozy up on the couch with some grub and good TV.
Hence the reason I’ve been creating some easy, breezy, no-mess recipes for you all. Today’s recipe features a way to use your left over “Oh, Quinoa ‘Olive’ You” recipe from yesterday’s post. If you didn’t get a chance to eat all over your quinoa salad, here’s a way to make a quick-fix dinner!
What You Need:
1/4 Cup Toasted Pine Nuts
One Large Eggplant (sliced lengthwise ~1/4” thick)
Salt/Pepper
Roasted Red Pepper and Eggplant Spread (I used Trader Joe’s)
Heat oven to 400 degrees.
1. Place sliced eggplant onto a greased baking sheet (or on a silpat). Lightly salt and pepper the slices. Place the tray into the oven for about 13-15 minutes, or until the eggplant is roasted and tender.
2. Remove the baking sheet from the oven and set the eggplant aside to cool. Next, mix the toasted pinenuts into your quinoa salad. Then, take a large spoonful of the quinoa mixture and place at one end of the cooled eggplant slice. Carefully roll the eggplant around the quinoa to form a log. Place seam-side down into a casserole dish. Continue to create rolls until all the eggplant and quinoa is gone.
3. Pour the pre-made roasted red pepper and eggplant spread on top of the eggplant. Cover the dish with foil and place in the oven for about 15 minutes. (This dish is also really delish when its cold- can be like an antipasto)
1 year ago