Vegan eggplant rolls with cauliflower risotto
If you like eggplants as much our family do, you are always on the look out for new and delicious recipes. At home we are trying to eat healthier and this is the perfect recipe to combine ingredients and flavours that we really like in a healthy way. The crunchiness of salad and tartness of pomegranate marries perfectly well with the sweetness of cauliflower and the smokiness of eggplants; and what better way to tie all this flavours together than with a Tahini lemon dressing? Follow this easy step by step recipe and you will have an incredibly delicious meal ready in no time.
Slice eggplants into 1cm thick slices. Heat a grill pan and grill eggplants on both sides.
Fry shallots for few minutes and add grated raw cauliflower. Cook for 8-10 minutes or till cauliflower is fully cooked.
Remove from pan and cool it down. Add fresh herbs and keep aside.
Scoop a tablespoon of cauliflower mix on each grilled eggplants and roll it up.
Combine Tahini, fresh herbs and lemon juice. Add evoo till you get a creamy dressing.
Arrange Vegan eggplant rolls with cauliflower risotto on mixed salad leaves, drizzle Tahini lemon dressing and garnish with pomegranate.
Hope you will enjoy this recipe.
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Find detail recipe under Vegetarian page