Eggplant Rolls with Zesty Lemon Dressing
Source: Paramount Citrus
Ingredients
4 medium eggplants, sliced lengthwise (each sliced into about 6 slices)
Olive oil
1 can roasted red peppers, drained
FILLING
Juice from 1 Paramount Citrus lemon
3 tablespoons olive oil
1 small onion, chopped fine
2 cloves garlic, crushed
1 cup canned chickpeas
1 teaspoon cumin
2 tablespoons tahini
2 tablespoons water
Salt and pepper to taste
LEMON DRESSING
Juice from 1 Paramount Citrus lemon
1 clove garlic, crushed
¼ cup extra virgin olive oil
Salt and pepper
Directions
• Place eggplant slices in a bowl filled with water and let rest for 30 minutes
FILLING
• Juice a lemon with a citrus reamer or juicer; set aside.
• Meanwhile, in a large skillet, heat olive oil and sauté onion until soft.
• Add garlic and cumin and sauté for 1 minute, being careful not to burn garlic.
• Add chickpeas and stir to coat.
• Add tahini and lemon juice, season with salt and pepper.
• Stir to coat for 1 minute and remove from heat.
• Preheat oven to 375°F.
• Drain eggplants and pat dry.
• Drizzle with olive oil and place all eggplant slices on a baking sheet.
• Roast for 20-25 minutes and let cool.
• Spoon chickpea filling on eggplant slices and roll to form a pocket.
LEMON SAUCE
• Juice a lemon with a citrus reamer or juicer; set aside.
• In a small bowl, whisk together all lemon dressing ingredients.
• To serve, place red pepper slices on a serving dish.
• Place each eggplant roll on a red pepper.
• Pour the dressing over and serve.
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Entrée Zesty Eggplant Rolls
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