Aubergine 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.
Instructions
- 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!