Eggplant rolls with asparagus and quinoa - Serving Dumplings
Aubergine rolls filled with asparagus, quinoa and ground beef, baked in the oven with orange juice and parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Ingredients
- 2 eggplants
- 9 ounces ground beef
- 3 1/2 ounces quinoa
- 10 green asparagus (sliced)
- 1 shallot (finely chopped)
- 4 tbsp Greek yogurt
- 1 tsp curry powder
- 4 tbsp chopped parsley
- 1 tsp sweet paprika
- 1 orange (juiced)
- 3 1/2 ounces grated Parmesan
- 4 tbsp pine nuts
- olive oil
- salt and black pepper (to taste)
- 3 1/2 ounces arugula
- 5 tbsp walnut oil
- 1 tbsp balsamic vinegar
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