Heat a grill to medium high heat or alternatively preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
Slice the eggplants length wise into 1cm thick slices. Brush each slice with olive oil and sprinkle with salt. Grill the slices for approximately 3 minutes per side until golden in colour and tender. Alternatively lay the slices on a baking sheet and bake in the oven for 5 minutes per side.
While the eggplant is cooking, heat 1/2 tsp of olive oil in a skillet on medium heat. Add in the cauliflower rice and sauté for 5 minutes until softened. Transfer the cauliflower couscous to a bowl and put in the fridge to cool.
Once the cauliflower couscous is cool, stir in the parsley, mint, pine nuts and chopped onion. In a small bowl whisk together the 1 1/2 tbsp extra virgin olive oil, red wine vinegar and garlic and then pour over the couscous and stir.
In a bowl whisk together the tahini, lemon juice and crushed garlic. Add approximately 1 tbsp of water and continue to whisk until a a smooth sauce forms.
To assemble the rolls place 1 to 2 spoonfuls of the couscous at the wider end of the eggplant slice and roll up. Repeat with the remaining slices.
To serve drizzle the rolls with the tahini & lemon sauce and sprinkle with any additional parsley or pine nuts.
* if not on a dairy free, paleo, vegan diet, feta is a great addition to the couscous filling. Crumble up approximately 1/3 cup of feta and add it in.