Ingredients
1½cupswater
¾cupmedium grain white rice
1eggplant,cut into 4 slices
1splasholive oil
salt and ground black pepper,to taste
2nori seaweed sheets
1small avocado,sliced ¾-inch thick
Preparation
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Bring the water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer for about 20 minutes until the rice is tender.
Arrange the eggplant slices on the prepared baking sheet. Drizzle the olive oil on top. Season with salt and pepper.
Bake in the oven for 20 to 30 minutes until soft.
Lay 1 sheet of nori, shiny side down, on a bamboo sushi mat. Pat ½ of the rice evenly over the nori, leaving the edges bare.
Arrange 4 slices of avocado and ¼ cup of the cooked eggplant in a line in the middle of the rice. Wet the edges of the nori with a brush or the fingers. Roll up tightly using the edge of the mat.
Repeat with the 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 it can cut cleanly through the rolls.
Serve and enjoy!
