Grilled Aubergine Rolls

Ingredients 

1. 100 g of quinoa
2. 3 1/2 tbsp of olive oil
3. 1 tsp cumin seeds, toasted
4. 1 pinch of salt
5. 3 medium aubergines
6. 1 tbsp of olive oil
7. 1 small onion, chopped
8. 1 dash of vegetable oil
9. 1/4 tsp ground turmeric
10. 1/4 tsp chilli powder
11. 1 tsp ginger-garlic paste
12. 1 tsp salt
13. 100 g of paneer, grated
14. 1 tsp garam masala
15. 1/4 bunch of coriander
16. 1 red beetroot, coarsely grated
17. 2 carrots, coarsely grated
18. 1 red pepper, cut small

Method

1. Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.
2. Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl.
3. Trim the aubergines and slice lengthways into 4 mm thick slices. Brush the slices generously with the oil marinade.
4. Place a griddle pan or large frying pan over medium heat and add one tablespoon of olive oil. Once hot, fry the aubergine slices for approximately two to three minutes on each side until soft and coloured.
5. Once all the aubergine slices are cooked, set aside on a kitchen towel to drain.
6. For the paneer and quinoa filling, place a non-stick pan over medium heat and add vegetable oil. Once hot, add the onion and sauté until a light golden brown colour.
7. Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further two minutes.
8. Add the cooked quinoa and cook for a further five to seven minutes, then add the grated paneer and remove from the heat. Finish with garam masala powder and chopped coriander.
9. 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.
10. Stack the aubergine rolls onto plates and serve immediately.