Eggplant Veggie Rolls
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.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
2 aubergines/eggplants
1 tsp. sesame seeds
4 tbsp. coconut oil
195g/7oz cooked quinoa
1 red onion
1 tsp. grated ginger
1 tsp. garlic powder
½ tsp. turmeric
1 beetroot, grated
2 carrots, grated
1 red bell pepper, diced
Ingredients
2 aubergines/eggplants
1 tsp. sesame seeds
4 tbsp. coconut oil
195g/7oz cooked quinoa
1 red onion
1 tsp. grated ginger
1 tsp. garlic powder
½ tsp. turmeric
1 beetroot, grated
2 carrots, grated
1 red bell pepper, diced
Directions
Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices.
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.
Set aside in between 2 kitchen towels to remove any excess water.
Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.
Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes.
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.
Roll up and serve!
