Aubergine Veggie Rolls

Aubergine Veggie Rolls

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by: KrazyKiwi






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.




ingredients

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serves: 4

2 eggplants

1 tsp sesame seeds

4 tbsp coconut oil

7 oz cooked quinoa

1 red onion

1 tsp grated ginger

1 tsp garlic powder

1/2 tsp turmeric

1 beetroot, grated

2 carrots, grated

1 red bell pepper, diced

Nutrition Facts
Aubergine Veggie Rolls

Servings Per Recipe: 4

Amount per Serving

Calories: 218

  • Total Fat: 15.2 g
  •     Saturated Fat: 12 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 27.5 mg
  • Total Carbs: 18.9 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 4.3 g
  • Protein: 3.4 g
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preparation

Aubergine Veggie Rolls 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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