Step 1

Heat a grill to medium high heat or alternatively preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)

Step 2

Slice the eggplants length wise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for approximately 3 minutes per side until golden in colour and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side.

Step 3

While the eggplant is cooking, heat 1/2 tsp of olive oil in a skillet on medium heat. Add in the cauliflower rice and sauté for 5 minutes until softened. Transfer the cauliflower couscous to a bowl and put in the fridge to cool.

Step 4

Once the cauliflower couscous is cool, stir in the parsley, mint, pine nuts and chopped onion. In a small bowl whisk together the 1 1/2 tbsp extra virgin olive oil, red wine vinegar and garlic and then pour over the couscous and stir.

Step 5

In a bowl whisk together the tahini, lemon juice and crushed garlic. Add approximately 1 tbsp of water and continue to whisk until a a smooth sauce forms.

Step 6

To assemble the rolls place 1 to 2 spoonfuls of the couscous at the wider end of the eggplant slice and roll up. Repeat with the remaining slices.

Step 7

To serve drizzle the rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.