Gluten-Free Vegan Eggplant and Sun-Dried Tomato Couscous Wraps

Eggplant Wraps filled with Sun-Dried Tomato Couscous.
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  • Yield: 20 pieces

Try this perfect little gluten-free, vegan finger food at your next party!

Ingredients

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
Pesto
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

Instructions

Eggplant Wraps

  1. 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.
  2. 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.
  3. 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.
  4. Preheat grill pan over medium-high heat and spray lightly with canola oil.
  5. Remove eggplant from fridge and unwrap. Paper towels will be wet from absorbing bitter juices.
  6. Place the eggplant directly on grill pan and cook until there are beautiful grill marks on each side and eggplant is pliable.
  7. 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

  1. Prepare couscous according to the package’s directions, substituting vegetable broth for water.
  2. Place 3 cups cooked couscous into a large bowl and add basil, nutritional yeast, pine nuts, sun-dried tomatoes, lemon juice, salt and pepper.
  3. Stir well to combine and season with additional salt and pepper if necessary. Set aside to cool.

Pesto

  1. 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.
  2. Take pan off heat .
  3. 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.
  4. Season with salt and pepper to taste.

Wraps Assembly

  1. Preheat oven to 350°F.
  2. On a flat work surface layout one eggplant “skin” and spread small amount of pesto across entire surface.
  3. Using soup spoon, scoop up spoonful of couscous salad then squeeze couscous tightly in palm of hand to form a small oval shape.
  4. Lay the couscous ball onto the eggplant skin about an inch from the end.
  5. 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.
  6. 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.