These spiced quinoa and eggplant rolls were created by coincidence. It came about as I had some leftover quinoa one afternoon and only really had a couple of veggies left in the fridge on a Friday before going to the farmer’s markets the next morning.I tend to come up with new recipes when I’m looking at my leftovers, what I have in the fridge and what I can create as a nice, simple dish. This is how this recipe was born.
You can serve it as an entree for when you have guests over (it’s a crowd-pleaser!) or as a main with maybe a side salad. I think that some hummus on the side would be perfect for these rolls as well.
You can find the recipe for my easy and delicious hummus in this post, just remove the sun-dried tomatoes for the traditional flavour.
Summer here in Australia is now over and I’m a little sad about all the beautiful fruits and vegetables that won’t be in season anymore.
I’ve really enjoyed having an abundance of eggplants, tomatoes, corn, capsicum, leafy greens, berries, mangoes, plums, nectarines, and peaches, to name a few of my favourites.
I’m a big fan of eggplant and pretty much have been using it in 80% of our dishes over the past few months. I’ve been getting them at the farmer’s markets and through friends and family who are growing it at home.
It’s such a versatile vegetable! It’s also used in many different cuisines. Italian, Japanese, Chinese, Indian to name a few.
Other recipes you’ll love:
- Asian Vegetable Cigars
- Anna’s Rustic Eggplant Patties in Tomato Sauce
- Homemade Vegan Naan
- Vegan Bruschetta Toppings Done Four Ways
- Easy Vegan Stuffed Mushrooms