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Grilled aubergine rolls with quinoa

Prep:

Cook:

Serves:

    Serves: 4
    Preparation: 30 - 45 minutes
    Cooking: 45 minutes

    Ingredients
    ● 3 medium aubergines
    ● 1 tsp cumin seeds, toasted
    ● 1 pinch salt
    ● 4 ½ tbsp olive oil

    For the quinoa and paneer filling:
    ● 100g quinoa
    ● 1 small onion, chopped
    ● 1 tsp ginger-garlic paste
    ● ¼ tsp ground turmeric
    ● ¼ tsp chilli powder
    ● 100g paneer, grated
    ● 1 tsp garam masala
    ● ¼ bunch coriander, chopped
    ● 1 dash vegetable oil
    ● 1 tsp salt
    ● 1 red beetroot, coarsely grated
    ● 2 carrots, coarsely grated
    ● 1 red pepper, cut into small pieces

    Method

    ● Rinse the quinoa and prepare according to packet instruction, in stock or water. Once cooked, drain off excess liquid and set aside.

    ● Combine 3 ½ tablespoons of olive oil, the cumin and salt in a bowl, then mix to make the marinade.

    ● Cut the top off the aubergines before cutting lengthways into 4mm thick slices. Brush the slices with marinade. Aubergines 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, so brush with more oil if necessary.

    ● Add a tablespoon of olive oil to a large frying pan or griddle pan and set over medium heat. When the oil is hot, add some of the slices and fry for 2-3 minutes each side until they soften and have a nice golden colour, then lay them on kitchen paper to absorb excess moisture. Continue to cook in batches until they are all ready.

    ● To make the filling, add a dash of vegetable oil to a non-stick pan and place over medium heat. When the oil is hot, add the chopped onion and fry until golden.

    ● Stir in the ginger-garlic paste, ground turmeric, salt and chilli powder and fry for 2 minutes.

    ● Add the quinoa, cook for 5-7 minutes then sprinkle in the grated paneer. Stir, remove from the heat then sprinkle over the garam masala and coriander.

    ● To assemble, lay out the grilled aubergine slices on a board. Spread a generous layer of filling on each and sprinkle over the beetroot, carrot and red pepper. Wrap each slice around the filling to create a roll. Stack the rolls onto a large plate and serve immediately.

    Method
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