Eggplant rolls filled with asparagus, quinoa and ground beef, baked in the oven with orange juice and parmesan. This makes a delicious snack for an evening with friends.
Eggplant rolls with asparagus and quinoa
Aubergine rolls filled with asparagus, quinoa and ground beef, baked in the oven with orange juice and parmesan. This makes for a delicious snack, lunch or appetizer.
Ingredients
- 2 eggplants
- 9 ounces ground beef
- 3.5 ounces quinoa
- 10 green asparagus - sliced
- 1 shallot - finely chopped
- 4 tbsp Greek yogurt
- 1 tsp curry powder
- 4 tbsp chopped parsley
- 1 tsp sweet paprika
- 1 orange - juiced
- 3.5 ounces grated Parmesan
- 4 tbsp pine nuts
- olive oil
- salt and black pepper - to taste
Also
- 3.5 ounces arugula
- 5 tbsp walnut oil
- 1 tbsp balsamic vinegar
Instructions
- Cook the quinoa in salted water according the package directions.
- Preheat the oven to 180°C/350°F.
- Slice the eggplants thinly lengthwise. Place on a baking tray lined with parchment paper. Brush each slice with olive oil, season with salt and place for 7 minutes in the oven.
- Heat 2 tablespoons olive oil in a frying pan and fry the shallot, add the asparagus and simmer for 5 minutes.
- Combine the cooked quinoa with ground beef, shallot, asparagus, chopped parsley and Greek yogurt. Season with curry, paprika, salt and pepper.
- Place a spoonful of the quinoa mixture at the bottom of the eggplant slices and roll up. Place the rolls on a baking tray lined with parchment paper. Drizzle with olive oil and orange juice. Sprinkle with pine nuts and Parmesan.
- Transfer to the oven and bake for 15 minutes.
- Serve with arugula sprinkled with walnut oil and balsamic vinegar. Enjoy!
Nutrition
Serving: 1gCalories: 136kcalCarbohydrates: 8gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 99mgPotassium: 232mgFiber: 2gSugar: 3gVitamin A: 238IUVitamin C: 5mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was below!
Leave a Reply