Grilled aubergine rolls

• Vegetarian
• Gluten free

• Produce

  • 3 Aubergines, medium
  • 1 Beetroot, red
  • 2 Carrots
  • 1/4 tsp Chilli, powder
  • 1/4 bunch Coriander
  • 1 Onion, small

• Condiments

  • 1 tsp Ginger-garlic paste

• Pasta & Grains

  • 100 g Quinoa

• Baking & Spices

  • 1 tsp Garam masala
  • 1 Red pepper, small cut
  • 1 pinch Salt
  • 1 tsp Salt
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 4 1/2 tbsp Olive oil
  • 1 dash Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin seeds, toasted

• Dairy

  • 100 g Paneer, grated

Found on greatbritishchefs.com

Description

Ingredients

• 3 medium aubergines
• 1 tsp cumin seeds, toasted
• 1 pinch of salt
• 4 1/2 tbsp of olive oil
• 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
• 1 red beetroot, coarsely grated
• 2 carrots, coarsely grated
• 1 red pepper, cut small

Directions

• 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