Aubergine Veggie Rolls

0:10 prep
0:30 total

These delicious veggie rolls are a taste sensation, made from pan fried aubergine/eggplant slices and filled with tasty vegetables and quinoa.


prep 0:10       total 0:30




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


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!

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