ROASTED EGGPLANT BURRITOS
A satisfying meal that is both delicious and easy to make, heck yeah! These burritos are so juicy and super filling, and you can also customise the filling to your liking.
- 3 medium eggplants
- 2 tablespoons olive or avocado oil
- 3/4 cups cooked rice (I used brown rice)
- 1/2 cup cooked or canned black beans
- 1/3 cup corn kernels
- 1 small tomato, chopped
- 1 small capsicum, chopped
- 1/4 onion, chopped
- 1 tablespoon taco seasonings
- 1/2 cup chopped parsley or coriander
- 1 tablespoon tomato paste
- 1 1/2 tablespoon plain yoghurt or sour cream (I used soy Greek yoghurt)
- 1/2 cup grated cheese
- fresh parsley or coriander, for garnishing
Preheat the oven to 180C and line a baking tray with parchment paper.
Slice each eggplant in half lengthwise and cut through the flesh into a diamond cross-hatch pattern going about an inch deep. Arrange the eggplant halves on the prepared baking tray, drizzle with oil and sprinkle with seasonings. Pop them in the oven for 30 minutes or until the eggplant is soft.
In a bowl, combine rice, beans, corn, tomatoes, capsicum, onion, seasoning, parsley/coriander, tomato paste, and yoghurt/sour cream.
Take out the eggplants from the oven, do not switch the heat off. Make a dent in each eggplant half using a fork. Top with the rice mixture and sprinkle with cheese. Pop back in the oven for another 10 minutes or until the cheese has melted and the tops are golden brown.
Serve warm, garnished with fresh parsley. Enjoy right away!
Servings 3
- Amount Per Serving
- Calories 486kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 5.19g26%
- Total Carbohydrate 83g28%
- Dietary Fiber 12.29g50%
- Sugars 8.7g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.