Oven-baked eggplant is rolled in nori sheets with medium-grain rice and avocado. Serve with soy sauce for dipping.
Provided by blabla19
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
- Arrange eggplant slices on the prepared baking sheet. Drizzle olive oil on top; season with salt and pepper.
- Bake in the preheated oven until soft, 20 to 30 minutes.
- Lay 1 sheet of nori, shiny-side down, on a bamboo sushi mat. Pat half of the rice evenly over nori, leaving edges bare. Arrange 4 slices of avocado and 1/4 cup of the cooked eggplant in a line in the middle of the rice. Wet the edges of the nori with a brush or your fingers. Roll up tightly using the edge of the mat. Repeat with remaining nori, rice, avocado, and eggplant.
- Cut each sushi roll in half using a sharp knife. Cut each half into 4 pieces, rinsing off the knife between cuts so you can cut cleanly through the rolls.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 81 g, Fat 15.9 g, Fiber 16 g, Protein 9.5 g, SaturatedFat 2.4 g, Sodium 96.4 mg, Sugar 7.3 g
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