Servings
3
Prep time
Cook time
Recipe
Ingredients
- 2 large eggplants, cut into thin slices lengthways
- Olive oil
- Salt & pepper
- 1 small red onion, diced
- 3 garlic cloves, minced
- 3 cups cauliflower rice (approx. 1⁄2 medium cauliflower)
- 3 cups roughly chopped baby spinach
- Juice 1 lemon
- 1 tsp Italian herbs
- 70g crumbled feta plus extra for garnish
- 1 can diced tomatoes
- Pinch sea salt
- 1⁄2 cup hummus
- Handful fresh basil or parsley to garnish
- 1 tbsp pine nuts, to garnish
Method
- Preheat oven to 180°C and line two baking trays with baking paper.
- Place eggplant slices on the baking trays and drizzle in olive oil and season with sea salt.
- Bake for 15 mins, or until soft and cooked through.
- Sauté onions and garlic in your frying pan with some olive oil. Add cauliflower rice, baby spinach, lemon juice and Italian herbs and cook for 3-4 mins. Toss through feta and then set aside.
- Pour diced tomatoes into your baking dish and spread it out evenly.
- Spread each eggplant slice with a heaped tbsp of hummus and then top with cauliflower mixture. Roll and then place seam down in your baking dish.
- Bake for 15 mins and then top with extra feta, fresh herbs and pine nuts.
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