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Eggplant Rolls Stuffed With Hummus and Glazed Carrots [Vegan, Gluten-Free]

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These simple eggplant rolls are the perfect finger food to serve at a party or before a nice meal. The roasted eggplant provides a base for the creamy homemade hummus and the sweet, tangy glazed carrots that provide just the right amount of crunch to these wraps.

Eggplant Rolls Stuffed With Hummus and Glazed Carrots [Vegan, Gluten-Free]

Ingredients

  • 2 eggplants
  • 3-4 carrots
  • 2 tablespoons rapeseed oil
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • Black pepper
  • 1 cup cooked chickpeas, rinsed
  • 2 teaspoons powdered tahini
  • 3 tablespoons olive oil
  • 3-4 tablespoons lemon juice
  • 1-2 cloves garlic
  • 1/2 teaspoon ground cumin
  • Black pepper, to taste
  • Salt, to taste

Preparation

  1. Cut the eggplant thin slices, pour a little salt over them, and let it sit for 30 minutes. Then roast them in the oven until they are just slightly browned.
  2. Prepare the glazed carrots. Peel the carrots and cut them into sticks.
  3. Heat the rapeseed oil in a saucepan and when it is hot add the carrots, salt, and pepper.
  4. Cook the carrots stirring them from time to time until they begin to soften. This should take about 5 minutes.
  5. Add the orange juice and sugar and cook the mixture for another 15 minutes stirring occasionally until the liquid is reduced to the consistency of a syrup. Taste it for salt at this point.
  6. To prepare the hummus, toss all the ingredients in the mixer and blend them until a homogeneous paste is formed. Add a little more oil if it is dry.
  7. Spread the eggplant slices with the hummus, place several glazed carrot sticks inside, and roll it up. Stab the rolls with a few toothpicks so that they stay rolled.

Nutrional Information

Total Calories: 1415 | Total Carbs: 176 g | Total Fat: 78 g | Total Protein: 28 g | Total Sodium: 562 g | Total Sugar: 99 g

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AUTHOR & RECIPE DETAILS


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Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism.


 

 

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