Grilled aubergine rolls

Grilled aubergine rolls , By www.uniquegiftstips.com .

This recipe sees strips of aubergine stuffed with a delicious mix of paneer, crispy vegetables and quinoa

Total Time: 30 Minutes, Servings: 5 Servings

Ingredients :

• 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

Instructions :

• Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside
• 100g of quinoa
• 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
• Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade
• 3 medium aubergines
• 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
• 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
• 1 small onion, chopped
• 1 dash of vegetable oil
• 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
• 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
• 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
• Stack the aubergine rolls onto plates and serve immediately

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