Aubergine Veggie Rolls
By: Nikki Brown
Published: Friday, September 22, 2017 - 2:53pm

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

Preparation

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!

About

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.