Aubergine Veggie Rolls
recipe Image
 
Preparation Time : 10 mins

Cooking Time : 15-20 mins

Serves : 3-4
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

Method:
  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!