Apricot Ginger Teriyaki Baked Stuffed Eggplant Rolls with Herbed Quinoa

Apricot Ginger Teriyaki Baked Stuffed Eggplant Rolls with Herbed Quinoa

• Servings: 4
• Prep time: 25 minutes
• Cook time: 35 minutes

Ingredients

• 2 medium Japanese or Italian eggplants (about 1.5 pounds total), sliced lengthwise into 1/4-inch thick planks
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon black pepper
• 1 cup quinoa, rinsed
• 1 3/4 cups low-sodium vegetable broth or water
• 1/2 cup cooked and cooled edamame or cannellini beans (for texture and protein)
• 1/3 cup toasted pine nuts or chopped toasted almonds
• 1/3 cup finely diced roasted red pepper (jarred is fine, drained)
• 2 tablespoons chopped fresh basil, plus extra for garnish
• 2 tablespoons chopped fresh parsley
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 cup Apricot Ginger Teriyaki Glaze (Coo Moo Jams)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1 teaspoon rice vinegar
• Optional finishing: 1 tablespoon toasted sesame seeds and microgreens or baby arugula

Equipment

• Baking sheet or rimmed baking dish
• Large nonstick skillet or grill pan
• Small saucepan
• Brush for glazing

Instructions

1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly oil a shallow baking dish.
2. Prepare the eggplant: Lay the eggplant slices on paper towels, sprinkle lightly with salt and let them sweat for 10 minutes. Pat dry. Brush both sides of each slice with 2 tablespoons olive oil and season with pepper.
3. Cook the eggplant: Heat a large nonstick skillet or grill pan over medium-high heat. In batches, sear the eggplant slices 1 to 2 minutes per side until tender and lightly charred. Transfer to the prepared baking sheet. (Alternatively roast slices for 12 minutes, flipping once.)
4. Make the quinoa: In a small saucepan bring the rinsed quinoa and vegetable broth to a boil. Reduce to a simmer, cover, and cook 15 minutes until fluffy. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
5. Prepare the herbed quinoa filling: In a bowl combine the cooked quinoa, edamame or beans, toasted pine nuts, roasted red pepper, basil, parsley, lemon zest, lemon juice, minced shallot, and garlic. Stir in 1 tablespoon of the Apricot Ginger Teriyaki Glaze, soy sauce, sesame oil, and rice vinegar. Taste and adjust seasoning with salt and pepper. The filling should be moist but not wet.
6. Assemble the rolls: Spoon about 2 tablespoons of the quinoa mixture onto the wider end of each eggplant slice. Roll gently but firmly and place seam-side down in the baking dish close together so they support one another.
7. Glaze and bake: In a small bowl mix the remaining 3/4 cup Apricot Ginger Teriyaki Glaze with 1 teaspoon water to thin slightly if needed. Brush a generous layer of glaze over each roll. Bake at 400F for 12 to 15 minutes until heated through and glaze is bubbling and slightly caramelized.
8. Finish and serve: Remove from oven and let rest 3 minutes. Garnish with toasted sesame seeds, extra basil or microgreens, and a light drizzle of any leftover glaze warmed up. Serve warm over a small bed of peppery baby arugula or with a simple lemony green salad.

Creative use of the product

Fold 1 tablespoon of the Apricot Ginger Teriyaki Glaze into the herbed quinoa filling to create pockets of sweet-savory flavor inside the rolls, then use the remaining glaze for a glossy finish on top. The glaze performs double duty as an internal flavor boost and an attractive caramelized exterior that makes the dish both tasty and visually appealing.

Notes

• Make-ahead: Prepare the quinoa filling and sear eggplant up to one day ahead. Assemble and bake just before serving.
• Vegetarian and gluten-free: Use tamari or a gluten-free soy alternative to keep the dish gluten-free.
• Protein boost: For a non-vegetarian option, fold 1 cup of flaked roasted chicken or shredded rotisserie chicken into the quinoa filling.