Take two of our favorite recipes and combine them together to make our spicy eggplant rice roll ups! The heat of the rice and the tangy-sweetness of the eggplant work together to make a seriously indulgent dish. Serve as a main course, appetizer, or even a side dish!
Two seemingly different dishes from two different cultural-inspirations were randomly thrown together to make a shockingly good recipe. While shooting some recipes the other day, I was waiting around for Linda to finish cooking one of her recipes. Instead of playing with the dogs, or hanging out in the kitchen like I normally do, I decided to fiddle around with my camera and experiment. Well, all I have to say about that is… you’re welcome.
After throwing some of our Cilantro Lime Rice with jalapeno rice on our Grilled Teriyaki Eggplant, I created a spicy Asian savory roll up that is super amazing! Not only is the flavor profile incredible, but just take a look at those pictures! The white rice with the green speckles rolled up in the brown and purple grilled eggplant is just… dare I say sexy? Yes. This dish is indeed sexy.
WHY EGGPLANT AND RICE IS GOOD FOR YOU
Not only is this dish super pretty to look at, but it’s nutritional profile is on point. As we’ve probably mentioned in previous posts, eggplant is filled with nutritional benefits. It’s high in antioxidants, vitamins, minerals, and has a low caloric density so eat up! Rice is also a great source of energizing carbohydrates, is naturally gluten-free, and can even help control blood pressure.
So not only is this dish healthful and delicious, but it’s also pretty easy to make. In fact, the eggplant only takes about ten minutes to cook after marinating. You can even make the rice the night before!
HOW TO MAKE CILANTRO LIME RICE AND EGGPLANT ROLLS
To make these eggplant rice roll ups, you're going to need to make our refined-sugar free teriyaki sauce, grilled teriyaki eggplant, and lime jalapeno rice. Once you have all of those recipes made, you can go ahead and assemble these amazing roll ups!
First - Simply take your grilled teriyaki eggplant and lay it flat.
Second - Spread out about a quarter cup of the lime cilantro rice in the center of the eggplant and roll into eggplant-rice wraps!
Third - Eat as many as you want!
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Teriyaki Lime Rice Roll Ups
FOR THE EGGPLANT
- 2 Limes juiced
- 1 tbsp lime zest
- 1 tsp liquid smoke
- 1 cup refined-sugar free teriyaki sauce
- 1 large eggplant
- sea salt to taste
- black pepper to taste
FOR THE RICE
- 1 cup basmati rice
- ½ to 1 tsp sea salt salt to taste
- 1 ½ cups boiling water
- ½ cup cilantro chopped
- 1 large lime juiced
- 1 jalapeno pepper seeded and finely chopped See Note
FOR THE EGGPLANT
- Make the teriyaki sauce or use store bought. Slice your eggplant lengthwise in quarter inch thick slices. In a Tupperware container, add the teriyaki sauce, lime, lime zest, liquid smoke, and salt and pepper. Mix together until well-combined. Add the eggplant slices to the Tupperware container. Cover the container with a lid and shake until the teriyaki is coated in the marinade. Let the eggplant sit in the fridge for the day, shaking periodically throughout the day to ensure the eggplant in evenly coated in the marinade. When you’re ready to cook the eggplant, heat your grill or grill pan to a medium-high heat. Once heated, place your eggplant on the grill and cook for three to five minutes per side.
FOR THE RICE
- In a fine mesh colander, rinse the rice twice to remove excess starch. See the content above to learn more.
- Add the rice and salt to a medium sauce pan, then pour the boiling water in the pan. Bring to a boil then cover and reduce the heat to a low simmer for 15 minutes. Remove from the heat and keep covered for 5 more minutes.
- Stir in the cilantro, jalapeno and lime juice until fully combined.
FOR THE ROLL UPS
- Put a ¼ cup of the rice in the center of an eggplant steak and roll up. Drizzle extra teriyaki sauce on the rice before rolling if you like.