Aubergine Veggie Rolls

By Nikki Brown
September 23, 2017
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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...

Nikki Brown

Serves: 4

  • 2 pieces aubergines/eggplants
  • 1 teaspoon sesame seeds
  • 4 tablespoons coconut oil
  • 1 piece red onion
  • 1 teaspoon grated ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1 piece beetroot, grated
  • 2 pieces carrots, grated
  • 1 piece red bell pepper, diced
  • 195 grams cooked quinoa
  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!

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