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Grilled aubergine rolls
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Alfred Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
First published in 2015
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Ingredients
Metric
Imperial
Aubergine
- 3 medium aubergines
- 1 tsp cumin seeds, toasted
- 1 pinch of salt
- 4 1/2 tbsp of olive oil
Quinoa and paneer filling
- 100g of quinoa
- 1 small onion, chopped
- 1 tsp ginger-garlic paste
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 100g of paneer, grated
- 1 tsp garam masala
- 1/4 bunch of coriander, chopped
- 1 dash of vegetable oil
- 1 tsp salt
Crunchy vegetables
- 1 red beetroot, coarsely grated
- 2 carrots, coarsely grated
- 1 red pepper, cut small
SAVE RECIPE
Method
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
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
First published in 2015
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