Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside

Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl

Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade

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

Once all the aubergine slices are cooked, set aside on kitchen towel to drain

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

Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes

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

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

Stack the aubergine rolls onto plates and serve immediately