Aubergine Veggie Rolls

Posted by Nikki N

16/09/2017

Click to rate this post!

[Total: 0 Average: 0]

Please rate it

Preparation Time : 10 mins

Cooking Time : 15-20 mins

Serves : 3-4

Upload recipe photo

Cuisine : American»Main»

Tags : Dairy-free, Gluten-free, Lunch, Starters, vegan, Vegetarian

Main Ingredient : Vegetables

Recipe Type : Lunch

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 :

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!