Aubergine Veggie Rolls

Shy Strawberry


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.


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10 Min
20 Min
Pan Fry


  • 2
  • 1 tsp
    sesame seeds
  • 4 Tbsp
    coconut oil
  • 195 g
    cooked quinoa
  • 1
    red onion
  • 1 tsp
    grated ginger
  • 1 tsp
    garlic powder
  • 1/2 tsp
  • 1
    beetroot, grated
  • 2
    carrots, grated
  • 1
    red bell pepper

How to Make Aubergine Veggie Rolls


  1. Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices.
  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.
  3. Set aside in between 2 kitchen towels to remove any excess water.
  4. Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.
  5. Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes.
  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.
  7. Roll up and serve!

Printable Recipe Card

About Aubergine Veggie Rolls

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: English

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