Eggplant rolls with spicy carrot




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2 pcs middle sized eggplants

6 pcs carrots, julienned

1 tbsp extra virgin olive oil

0.5 tsp curry powder

1 tsp coriander seeds, crushed

1 pinch sea salt

4 tbsp coriander, fresh, chopped

Active time 0 min

Ready in 15 min


  1. Wash and slice the eggplants to 0.5cm wide slices.
  2. Preheat the grill then sprinkle salt on the eggplant slices.
  3. Place the eggplant slices onto the grill for 1 minute each side.
  4. Meanwhile, heat the olive oil in a wok.
  5. Combine the julienned carrot and spices in a bowl then stir to coat the carrot.
  6. Put the carrot into the wok then cook until it's soft but still hard in the middle.
  7. Fill a bunch of carrots into each eggplant slice then serve sprinkled with chopped coriander.
  8. Serve while still hot.
  9. Enjoy!

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 142.10

Protein 3.55 g

Carbohydrate 25.20 g

Of which sugars 9.86 g

Fat 4.97 g

Of which saturates 0.66 g

Fibre 10.90 g

Sodium 179.93 mg

Good Points

No Cholesterol

No Saturated Fat