Aubergine Veggie Rolls

Aubergine Veggie Rolls


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.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

how is this calculated?

Download Nutrition Facts Widget Code


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!

related recipes