Grilled Eggplant Rolls with Quinoa Filling

Ingredients

• 2 medium Eggplant
• 1 cup Quinoa
• 0.5 medium Red Bell Pepper
• 0.25 medium Red Onion
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 0.25 cup Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Tahini
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, bring 2 cups of water to a boil. Add the 1 cup Quinoa, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa appears fluffy. Remove from heat, let it rest, covered, for 5 minutes, then fluff with a fork.
2. 2Using a sharp knife, slice the 2 medium Eggplant lengthwise into strips approximately 0.635 cm (0.6 cm) thick. Brush both sides of the eggplant strips evenly with some of the 0.25 cup Olive Oil.
3. 3Preheat a grill pan or outdoor grill to medium-high heat (190.6-204.4°C / 190-205°C). Place the prepared eggplant strips on the grill and cook for 2 to 3 minutes per side, until the strips are tender and have visible grill marks. Transfer the grilled eggplant to a plate and let them cool slightly.
4. 4Dice the 0.5 medium Red Bell Pepper into 0.635 cm (0.6 cm) pieces and the 0.25 medium Red Onion into 0.3175 cm (0.3 cm) pieces. Finely chop the 0.25 cup Fresh Parsley and the 0.25 cup Fresh Mint.
5. 5In a medium mixing bowl, combine the cooked 1 cup Quinoa, the diced 0.5 medium Red Bell Pepper, the diced 0.25 medium Red Onion, the chopped 0.25 cup Fresh Parsley, the chopped 0.25 cup Fresh Mint, 0.5 teaspoon Garlic Powder, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Stir gently until all ingredients are evenly distributed.
6. 6In a small bowl, whisk together the 2 tablespoons Lemon Juice and 2 tablespoons Tahini until the mixture is smooth and creamy.
7. 7Lay a grilled eggplant strip flat on a clean surface. Place approximately 1 to 2 tablespoons of the quinoa mixture onto one end of the eggplant strip, then carefully roll the eggplant strip tightly from the filled end towards the other end to form a roll. Repeat this process with the remaining eggplant strips and quinoa filling.
8. 8Arrange the assembled eggplant rolls on a serving platter. Drizzle the lemon-tahini dressing over the rolls, or serve it on the side for dipping.

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