Author Notes
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.
The recipe can be found here - http://www.mynutricounter.com/recipe-aubergine-veggie-rolls/
—Nikki Brown
Ingredients
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2 pieces
aubergines/eggplants
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1 teaspoon
sesame seeds
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4 tablespoons
coconut oil
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1 piece
red onion
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1 teaspoon
grated ginger
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1 teaspoon
garlic powder
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1/2 teaspoon
turmeric
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1 piece
beetroot, grated
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2 pieces
carrots, grated
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1 piece
red bell pepper, diced
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195 grams
cooked quinoa
Directions
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Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices.
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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.
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Set aside in between 2 kitchen towels to remove any excess water.
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Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.
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Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes.
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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.
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Roll up and serve!
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