Ingredients
Aubergine• 3 medium aubergines
• 1 tsp cumin seeds, toasted
• 1 pinch of salt
• 4 ½ tbsp 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 length-ways 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 sauté 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.
Aubergine• 3 medium aubergines
• 1 tsp cumin seeds, toasted
• 1 pinch of salt
• 4 ½ tbsp 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 length-ways 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 sauté 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.