Gluten-Free Vegan Eggplant and Sun-Dried Tomato Couscous Wraps
- Yield: 20 pieces
Try this perfect little gluten-free, vegan finger food at your next party!
- Eggplant Wraps
- 2 globe eggplants
- Canola oil spray
- Sun-dried Tomato Couscous Salad
- 3cups cooked brown rice couscous
- 1quart gluten-free vegetable broth
- 25-30 basil leaves, chopped
- 2tablespoons gluten-free nutritional yeast
- 1/3cup pine nuts, toasted
- 1teaspoon kosher salt
- 1/2teaspoon pepper
- 1/4cup sun-dried tomatoes
- Juice of 1 lemon
- 3/4cup pine nuts, toasted
- 2cups loosely packed fresh basil leaves, washed
- 1tablespoon gluten-free nutritional yeast
- 1/2teaspoon salt, plus more for seasoning
- 4 cloves garlic, smashed
- Juice of half a lemon
- 3/4cup good-quality extra virgin olive oil
- Fresh ground black pepper, to taste
- Wraps Assembly
- 1 jar of gluten-free marinara sauce, for serving
- Eggplant juices can be really bitter so it is important to start this dish by drawing them out. To do this remove the peel and use a mandoline to slice eggplants lengthwise into sheets that are 1/8 inch thick.
- Place a layer of paper towels on large plate and arrange a layer of eggplant slices on top, sprinkle lightly with kosher salt and place another layer of paper towels on top.
- Repeat until all eggplant is sliced, then wrap the entire plate very tightly with plastic wrap and place in the refrigerator for at least an hour, preferably 3-4 hours.
- Preheat grill pan over medium-high heat and spray lightly with canola oil.
- Remove eggplant from fridge and unwrap. Paper towels will be wet from absorbing bitter juices.
- Place the eggplant directly on grill pan and cook until there are beautiful grill marks on each side and eggplant is pliable.
- Arrange cooked eggplant in a single layer on a baking sheet to cool until ready to use them. Don’t stack; the steam will make them soggy.
Sun-dried Tomato Couscous Salad
- Prepare couscous according to the package’s directions, substituting vegetable broth for water.
- Place 3 cups cooked couscous into a large bowl and add basil, nutritional yeast, pine nuts, sun-dried tomatoes, lemon juice, salt and pepper.
- Stir well to combine and season with additional salt and pepper if necessary. Set aside to cool.
- Place pine nuts in a dry skillet over medium-low heat, shake or stir frequently and keep a close eye as they will burn quickly.
- Take pan off heat .
- Once nuts are cool combine the first 7 ingredients in food processor and purée until smooth, stopping at least 2-3 times to scrape down the sides of the bowl.
- Season with salt and pepper to taste.
- Preheat oven to 350°F.
- On a flat work surface layout one eggplant “skin” and spread small amount of pesto across entire surface.
- Using soup spoon, scoop up spoonful of couscous salad then squeeze couscous tightly in palm of hand to form a small oval shape.
- Lay the couscous ball onto the eggplant skin about an inch from the end.
- Wrap the extra inch of eggplant up over couscous and roll towards opposite end, gently push any couscous that falls out back into the roll. Place seam side down on a parchment paper lined baking sheet.
- Repeat these steps with remaining skins and couscous until all rolls have been made, then bake 15-20 minutes to warm through. Serve with heated marinara sauce on side to ladle over top.
Recipe couresy of Meg, the blogger, photographer, & gluten free recipe developer behind Beard & Bonnet, where she combines her passion for design, food, & her family. Along with her husband, she’s also one half of the duo behind the award-winning design studio Union Eighteen they make sustainable art & interior products from recycled material.