INGREDIENTS
• 3 large eggplants
• 1/2 cup of quinoa
• 2 carrots cut into small cubes
• 1/2 cup of smoked tofu, cut in small cubes
• 2 cups of tomato juice
• 2 cups of water
• 1 vegetable stock cube
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
METHOD
1. Preheat the oven to 160 degrees Celsius
2. Cut off both ends of the eggplant and slice it thin lengthwise. You will not be able to roll it if you cut thick slices. Brush the eggplant slices with olive oil on both sides. Place in oven to bake for about 40 minutes, until soft enough to roll.
3. While the eggplant is cooking, start to prepare the stuffing. Cook the quinoa as per the instructions adding in a vegetable stock cube for extra flavouring. Also add in small cubes of carrots. Cook for about 20 minutes, and in the last two minutes add in the smoked tofu.
4. In about 20 minutes or so both should be done. Start adding in about a tbsp of stuffing into the end of the eggplant and roll. Place back into the baking tray.
5. Mix the tomato juice and water, season with salt and pepper. Pour over eggplant rolls and place back into the oven for 20 minutes.
— The writer is a blogger based in Dubai. For other recipes, visit www.zaatarandquinoa.com, www.facebook.com/ZaatarandQuinoa or follow the writer on Instagram at @rana.banana.
