Name: Aubergine Veggie Rolls
Ingredients: 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

Instructions

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!

Instructions

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!

Aubergine Veggie Rolls

Instructions

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Aubergine Veggie Rolls

Instructions

Tags

Guess Distribution