Author Notes
An fantastic twist on an Italian classic .. pistachios, feta, capers and quinoa .. wrapped with grilled eggplant .. covered with a hot sauce .. and baked. —VeggiesByCandlelight
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Ingredients
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EGGPLANT
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2
medium eggplants, sliced thin (~ 1/3" - 1/2" thick)
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2 tablespoons
olive oil
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Pinch
kosher salt
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Frontera's Tomatillo Salsa (or any flavor you like)
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STUFFING
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1 cup
quinoa, cooked according to the package instructions (** Note: bulgur is another good option)
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1 teaspoon
oregano, dried
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1/2 cup
2 Tbsp pistachio nuts, roughly chopped, divided (** saving 2 Tbsp for the topping)
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8 ounces
feta cheese, crumbled, divided (** saving 3 oz for the topping)
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2
cloves garlic, minced
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2
green onions, finely sliced
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2 tablespoons
capers, drained
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1
egg, slightly beaten
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TOPPING
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3 ounces
feta cheese, crumbled (** saved from the stuffing above)
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1 dash
olive oil
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1 pinch
dried basil
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2 tablespoons
chopped pistachios (** saved from the stuffing above)
Directions
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PREPARE THE EGGPLANT
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Brush with a pastry brush .. or spritz the eggplant slices with olive oil
Sprinkle with salt & pepper
Cook them on the grill until they are slightly browned, and tender on the inside. (Alternately, they can be cooked on the stovetop in a pan with a small amount of olive oil)
Let cool.
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Prepare the Stuffing
Cook the quinoa (or bulged) according to the recipe on the box
Add the rest of the ingredients, except the egg, and combine
Add the egg, using your hands to gently combine with the other ingredients
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Assemble and Bake
Preheat the oven to 350
Place the grilled eggplants .. one by one .. in front of you
Add a couple of spoonfuls of the stuffing at the bottom of eggplant slice & roll it up, lengthwise, away from you.
Put the eggplant rolls on a parchment lined baking sheet.
Pour the hot sauce over the top and scatter the crumbled feta, drizzle with oil and sprinkle with a pinch of dried basil.
Bake 30 minutes
Remove from the oven and let it rest at least 15 minutes before serving (the stuffed rolls shouldn't be piping hot)
Sprinkle with remaining pistachios before serving
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