All Recipes Best Recipe Fruits and Vegetables Vegetables Eggplant

Ingredients

1 ½ cups water ¾ cup medium-grain white rice 1 eggplant, cut into 4 slices 1 splash olive oil salt and ground black pepper to taste 2 sheets nori seaweed 1 small avocado, sliced 3/4-inch thick

Nutrition Info

488.1 calories carbohydrate: 81 g cholesterol: : - fat: 15.9 g fiber: 16 g protein: 9.5 g saturatedFat: 2.4 g servingSize: - sodium: 96.4 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

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.

2 rolls

Oven-baked eggplant is rolled in nori sheets with medium-grain rice and avocado. Serve with soy sauce for dipping.