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Aubergine Rolls with Spiced Cauliflower Couscous Salad (Vegan, Gluten & Grain Free & Low Carb)

This is a delicous and light appetizer, snack or side dish
Course Appetizer, Finger Food, Side Dish, Starter
Cuisine All around
Keyword Easy, Fresh, Gluten-Free, Grain Free, Light, Low Carb, Paleo, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 8-10 slices of Aubergine thinly sliced
  • 1 tsp Olive oil
  • 1/4 Cauliflower head divided into smaller florets
  • 1 tsp Sesame oil
  • 1/2 Lemon juiced
  • 2 tbsp Raisins
  • 1 tsp Cinnamon
  • 1 tsp Ground cumin
  • 1 tsp Ground turmeric
  • 1/2 tsp Ground chili (optional)
  • 1 tsp Salt
  • 1 small Carrot julienned or thinly sliced
  • 1 small Beetroot shredded
  • 1/4 Red bell pepper thinly sliced


  • Preheat a grill pan over medium heat with a drizzle of olive oil.
  • Process the cauliflower florets in a food processor until you have a cous cous like texture.
  • Put the sliced augergine/eggplant in the grill pan and grill for 4-5 minutes on each side, until softened and grill marks start to show. Repeat with the remaining slices.
  • Meanwhile the aubergine/eggplat is grilling preaheat a nonstick pan over medium heat with the sesame oil.
  • Add cauliflower rice, lemon juice, ground cumin, cinnamon, ground turmeric, chili (if using), salt and raisins to the pan and let it fry for just a few minutes until warm and a little browned.
  • Meanwhile slice and shred the carrot, beetroot and red bell pepper.
  • When the aubergine/eggplats are ready put them on a cutting board.
  • Add the cauliflower cous cous spread on one of the aubergine strips, put some shredded beetroot, carrot and red bell pepper on top and roll them p starting from the narrow part.
  • Repeat until att aubergine slices are done.