Roasted eggplant roll ups are an elegant dish for a dinner party that is hearty, healthy, and satisfying. The rice, lentils, and eggplant, rich in protein and fiber and low in calories, make this a tasty vegan gluten free meal that everyone can enjoy. Wash and strain ¼ cup organic red lentils and ¼ cup organic brown rice and put into a pot with 1 ⅓ cup water, 1 tsp organic extra virgin olive oil, 1 minced organic garlic clove, ¼ cup chopped organic red onion, 1 minced deseeded and deveined red chili pepper. Bring to a boil and simmer for 45 minutes. Preheat the oven to 400°. Wash and slice 3 organic eggplants into twelve ½ inch slices. Place the slices on a baking sheet covered with parchment paper and sprinkle with organic extra virgin olive oil and sea salt. Bake 12 minutes. Slice ¼ organic red bell pepper and 4 organic crimini mushrooms, flip the eggplant slices, place the red pepper and mushrooms next to the eggplant, sprinkle with organic extra virgin olive oil and sea salt, and bake another 12 minutes. Heat ⅔ cup homemade organic tomato sauce and pour some on the bottom of four serving bowls. Fluff the rice and red lentils, add ¼ tsp sea salt, and place 1 ½ tbsp of the mixture on the end of each eggplant slice. Put a piece of red bell pepper and mushroom on top of the mixture, roll the eggplant slice, and place seam side down on the tomato sauce.
Cooking Magic for Kids 