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Eggplant Rolls filled with Roasted Garlic Hummus (Vegan, Gluten-Free)

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Eggplant rolls filled with a homemade roasted garlic hummus make a fantastic healthy appetizer or snack, that is also vegan and gluten-free.
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 mins
  • Yield: 8-10 rolls 1x
  • Category: Appetizers
  • Cuisine: Vegan

Eggplant rolls filled with a homemade roasted garlic hummus make a fantastic healthy appetizer or snack, that is also vegan and gluten-free.

Ingredients

Scale

For the eggplant slices:

  • 2 medium eggplants
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt

For the roasted garlic hummus:

  • 2 heads garlic
  • Extra virgin olive oil
  • 2 1/2 cups (250g) cooked chickpeas (or from canned)
  • 4 Tablespoons tahini
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons water, more as needed
  • Salt, to taste
  • 1 teaspoon sumac
  • 1/2 teaspoon cayenne pepper (optional)

For the lemon-tahini sauce + for garnish:

  • 2 Tablespoons tahini
  • 1/2 lemon, juice
  • 1 clove garlic, crushed
  • 1 teaspoon agave syrup (optional)
  • Water
  • 3 Tablespoons fresh parsley, chopped (for garnish)
  • Toasted pine nuts (for garnish)

Instructions

For the eggplant slices:

  1. Heat a grill to medium high heat or alternatively preheat the oven to 400°F (200°C).
  2. Slice the eggplants lengthwise into 1/4 inch (1 cm) thick slices. Generously brush each slice with olive oil on both sides, and sprinkle with salt.
  3. Grill the slices for approximately 3 minutes per side until golden in color and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side.

For the roasted garlic hummus:

  1. Preheat oven to 400°F (200°C).
  2. Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch (1 cm) from top. Place each garlic clove each in a separate piece of foil large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40-45 minutes or until the garlic is very soft. Remove from heat, let cool briefly, and peel.
  3. In the bowl of a food processor, fitted with a blade, place the roasted garlic, cooked chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth, adding a little more water or lemon juice, until you achieve desired smooth texture. Taste and adjust seasoning as needed.
  4. To assemble, place 1 to 2 spoonfuls of hummus at the wider end of the eggplant slice and roll up. Repeat with the remaining slices.

For the lemon-tahini sauce:

  1. In a bowl whisk together the tahini, lemon juice and crushed garlic. Add approximately one Tablespoon of water and continue to whisk until a a smooth sauce forms.
  2. To serve drizzle the rolls with the lemon-tahini sauce and sprinkle with parsley and/or pine nuts.