Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
Ingredients
- 100 g of quinoa
- 3 1/2 tbsp of olive oil
- 1 tsp cumin seeds, toasted
- 1 pinch of salt
- 3 medium aubergines
- 1 tbsp of olive oil
- 1 small onion, chopped
- 1 dash of vegetable oil
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tsp ginger-garlic paste
- 1 tsp salt
- 100 g of paneer, grated
- 1 tsp garam masala
- 1/4 bunch of coriander
- 1 red beetroot, coarsely grated
- 2 carrots, coarsely grated
- 1 red pepper, cut small
Method
- Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.
- Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl.
- Trim the aubergines and slice lengthways into 4 mm thick slices. Brush the slices generously with the oil marinade.
- 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.
- Once all the aubergine slices are cooked, set aside on a kitchen towel to drain.
- 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.
- Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further two minutes.
- 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.
- 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.
- Stack the aubergine rolls onto plates and serve immediately.