This vegetarian dish from Alfred Prasad parades aubergine at its versatile best, rolling each slice around an exciting quinoa and paneer filling. Serve with bread and a light salad

Method
1.
Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside
Tasty trivia
Quinoa is regarded as a superfood in Peru – it is high in protein, fibre and calcium and is also gluten-free!
2.
Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl
3.
Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade
VideoVideo: Dice an aubergine
Back to school
Aubergine are thirsty vegetables, they soak up a lot of oil and dry out and crisp up easily, which in this case we don't want. Brush with more oil if necessary
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
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
7.
Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes
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
VideoVideo: Grate cheese
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
10.
Stack the aubergine rolls onto plates and serve immediately
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Ingredients

Aubergine

Quinoa and paneer filling

Crunchy vegetables

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Nutrition (per Portion)

Calories

328
16%

Sugars

10g
11%

Fat

20g
29%

Saturates

4g
19%

Salt

1489mg
25%
of an adult's guideline daily amount
This recipe sees strips of aubergine stuffed with a delicious mix of paneer, crispy vegetables and quinoa

Aubergine roll recipe Tweaks

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