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
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