This dish is incredibly high in fiber, has moderate amounts of protein and sports quite a bouquet of nutritional goodness. Plus, it tastes absolutely delicious. The rolls will provide you with calcium, iron, manganese, potassium, thiamin, vitamins A, C, E, B6, B12 and K, and folate. All the things we need for a healthy and thriving body literally neatly rolled into one.
½ head medium cauliflower
2 tablespoons hummus
1 cup frozen spinach
1 clove garlic
½ cup sun-dried tomatoes (optional)
¼ lemon, juice (optional)
1 tablespoon olive oil
2 teaspoons salt
Makes 2 portions (6 rolls each)
6 Calories per portion
1Cut eggplants into 12 thin slices, coat with olive oil and season with 1 teaspoon salt. Roast in the oven at 464°F (240°C) grill setting for 7 minutes or until the tops begin to brown. Turn them over and grill for another 7 minutes.
2Separate cauliflower into individual florets, steam or boil it for 15 minutes - or until it becomes soft. A fork should easily go through it.
3Mash the cauliflower, dice sun-dried tomatoes and finely cut spinach. Add mashed cauliflower, sun dried tomatoes, garlic, hummus, spinach, lemon juice and 1 teaspoon salt to a bowl and mix to combine. You’ve got your filling! Alternatively, use a food processor and blend everything on pulse until combined but not yet smooth.
4Top each eggplant slice with 2 tablespoons of filling and roll it up. Can be served hot or cold.