Delicious Grilled Aubergine Rolls

By brushing aubergine slices with oil and griddling them, you can make them strong enough to hold a filling, while still having that pleasant, caramelized finish on the surface. Here’s how to make some delicious grilled aubergine rolls.

Grilled Aubergine Rolls

Ingredients

Aubergine

• 3 medium aubergines
• 1 teaspoon cumin seeds, toasted
• 1 pinch of salt
• 4 ½ tablespoons of olive oil 

Quinoa and Paneer Filling

• 3 ½ oz. of quinoa
• 1 small onion
• 1 teaspoon ginger-garlic paste
• ¼ teaspoon chili powder
• 3 ½ oz. paneer, grated
• 1 teaspoon garam masala
• Bunch of coriander, chopped
• 1 dash of vegetable oil
• 1 teaspoon salt

Crunchy Vegetables 

• 1 red beetroot, coarsely grated
• 2 carrots, coarsely grated
• 1 red pepper, cut small

Directions
1. Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.
2. Mix 3 ½ tablespoons of olive oil, toasted cumin, and salt in a bowl.
3. Trim the aubergines and slice lengthways into 1/8 inch thick slices. Brush the slices 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 around 2-3 minutes on each side until they’re soft and colored. Once cooked, set aside on a kitchen towel to drain.
5. For the paneer and quinoa filling, place a non-stick pan on a medium heat and add some vegetable oil. Once hot, add the onion and sautée until they’re light brown in color.
6. Add the ginger-garlic paste, turmeric, salt, and chili powder and sauté for another 2 minutes.  
7. Add the cooked quinoa and cook for 5-7 minutes, then add the grated paneer and remove from the heat. Finish with the garam masala powder and chopped coriander.
8. Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each and add the vegetables. Roll up each slice to enclose the filling.

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