Aubergine Veggie Rolls – a delicious recipe with eggplants, sesame seeds, coconut oil, red onion, ginger, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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!
192
kcal
Calories
16
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 pieces aubergines/eggplants, 1 teaspoon sesame seeds, 4 tablespoons coconut oil, 1 piece red onion, and more.
Yes, Aubergine Veggie Rolls falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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