Eggplant Rolls Stuffed With Hummus and Glazed Carrots

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.

https://www.onegreenplanet.org/vegan-recipe/eggplant-rolls-stuffed-with-hummus-and-glazed-carrots/