Grilled aubergine rolls

Grilled aubergine rolls

Grilled aubergine rolls

  • Main
  • medium
  • 4
  • 1 hour 15 minutes

PT1H15M

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1
Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside
  • 100g of quinoa
2
Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl
  • 3 1/2 tbsp of olive oil
  • 1 tsp cumin seeds, toasted
  • 1 pinch of salt
3
Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade
  • 3 medium aubergines
4
Place a griddle pan or large frying pan over a medium heat and add 1 tablespoon of olive oil. Once hot, fry the aubergine slices for approximately 2-3 minutes on each side until soft and coloured
  • 1 tbsp of olive oil
5
Once all the aubergine slices are cooked, set aside on kitchen towel to drain
6
For the paneer and quinoa filling, place a non-stick pan over a medium heat and add vegetable oil. Once hot, add the onion and sauté until a light golden brown colour
  • 1 small onion, chopped
  • 1 dash of vegetable oil
7
Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 1 tsp ginger-garlic paste
  • 1 tsp salt
8
Add the cooked quinoa and cook for a further 5-7 minutes, then add the grated paneer and remove from the heat. Finish with garam masala powder and chopped coriander
  • 100g of paneer, grated
  • 1 tsp garam masala
  • 1/4 bunch of coriander
9
Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each and sprinkle over the vegetables. Roll up each slice to enclose the filling
  • 1 red beetroot, coarsely grated
  • 2 carrots, coarsely grated
  • 1 red pepper, cut small
10
Stack the aubergine rolls onto plates and serve immediately

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