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.

• Ready In: 30 mins
• 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

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!