Aubergine Veggie Rolls

Name: Aubergine Veggie Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 aubergines or 2 eggplants; 1 teaspoon sesame seeds; 4 tablespoons coconut oil; 195 g cooked quinoa; 1 red onion; 1 teaspoon ginger, grated; 1 teaspoon garlic powder; 1/2 teaspoon turmeric; 1 beetroot, grated; 2 carrots, grated; 1 red bell pepper, diced

Submitted by hello

"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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photo by hello

Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 aubergines or 2 eggplants
1 teaspoon sesame seeds
4 tablespoons coconut oil
195 g cooked quinoa
1 red onion
1 teaspoon ginger, grated
1 teaspoon garlic powder
¹⁄₂ teaspoon 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!