aubergine veggie rolls

Name: Aubergine Veggie Rolls
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: English
Ingredients: 2 - aubergines; 1 teaspoon(s) sesame seeds; 4 tablespoon(s) coconut oil; 195 gram(s) cooked quinoa; 1 - red onion; 1 teaspoon(s) grated ginger; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) turmeric; 1 - beetroot, grated; 2 - carrots, grated; 1 - red bell pepper

6 Pinches 3 Photos

Shy Strawberry

London

Updated on Sep 4, 2017

These delicious veggie rolls are a taste sensation, made from pan fried aubergine/eggplant slices and filled with tasty vegetables and quinoa – this is a super easy vegetarian recipe that makes the perfect healthy lunch or starter.

Rate

prep time 10 Min

cook time 20 Min

method Pan Fry

yield 4 serving(s)

Ingredients

2 - aubergines
1 teaspoon sesame seeds
4 tablespoons coconut oil
195 grams cooked quinoa
1 - red onion
1 teaspoon grated ginger
1 teaspoon garlic powder
1/2 teaspoon turmeric
1 - beetroot, grated
2 - carrots, grated
1 - red bell pepper

How To Make aubergine veggie rolls

Step 1

Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices.

Step 2

Brush the aubergine/eggplant slices with coconut oil, then sprinkle the sesame seeds on top. Place in a frying pan or griddle pan and fry for 2-3 mins each side.
Step 3

Set aside in between 2 kitchen towels to remove any excess water.
Step 4

Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.
Step 5

Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes.
Step 6

Place a layer of the quinoa mixture on top of each of the aubergine/eggplant slices, then add the beetroot, carrot and red pepper on top.
Step 7

Roll up and serve!
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