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.

Aubergine Veggie Rolls
  • 15-20 minutes
  • 4 Servings
  • 1 cals


  • 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


  1. Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices. 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.
  2. Set aside in between 2 kitchen towels to remove any excess water. Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.
  3. Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes. 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. Roll up and serve!
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