Eggplant rolls with asparagus and quinoa

Total Time: 40 minutes

5 from 1 vote

Aubergine rolls with asparagus and quinoa

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.

Aubergine rolls with asparagus and quinoa

eggplants rolls with asparagus and quinoa
5 from 1 vote

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.

Cook 40 minutes
Total 40 minutes
Servings 20 rolls
Calories 136

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
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Comments

2 responses to “Eggplant rolls with asparagus and quinoa”

  1. Joanne Spencer Avatar
    Joanne Spencer

    I am a little confused in your ingredients list it calls for cayenne pepper however in your instructions you say to add paprika know where is paprika listed in your ingredients list

    1. Hi Joanne, so sorry for the confusion. The recipe is fixed. Happy cooking!

5 from 1 vote (1 rating without comment)

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