Spicy Eggplant Rolls

Name: Spicy Eggplant Rolls
Ingredients: 1/2 cup brown rice; 6 tbsp olive oil; 2 None eggplant, sliced lengthwise; 1 None yellow pepper, seeded and chopped; 1 small onion, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1 can (15 oz) chickpeas, drained; 1/2 cup grated Parmesan cheese; None None Cilantro sprigs, to garnish

11 ingredients

4 steps

Ingredients

1/2 cup brown rice
6 tbsp olive oil
2 None eggplant, sliced lengthwise
1 None yellow pepper, seeded and chopped
1 small onion, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 can (15 oz) chickpeas, drained
1/2 cup grated Parmesan cheese
None None Cilantro sprigs, to garnish

Directions

1

Cook the rice in boiling salted water for 20 mins until tender; drain.
2

Meanwhile, heat 4 tbsp of the oil in a large skillet on high heat. Cook the eggplant slices, in batches, for 5 mins, turning once until golden. Drain on paper towels.
3

Heat the remaining 3 tbsp oil in the same skillet on medium-high heat. Cook the pepper for 3 mins. Add the onion and cook for a further 5 mins until softened and golden. Add the cumin, coriander and turmeric and cook, stirring, for 1 min. Add the rice and chickpeas and mix well.
4

Divide the rice mixture among the eggplant slices. Roll up and place on a foil-lined baking pan. Sprinkle with Parmesan cheese. Broil for 5-6 mins until golden. Place eggplant rolls on a serving platter. Garnish with cilantro sprigs and serve.