Grilled aubergine rolls

Ingredients

AUBERGINE

• 3 medium aubergines
• 1 tsp cumin seeds, toasted
• 1 pinch of salt
• 4 1/2 tbsp of olive oil

QUINOA AND PANEER FILLING

• 100g of quinoa
• 1 small onion, chopped
• 1 tsp ginger-garlic paste
• 1/4 tsp ground turmeric
• 1/4 tsp chilli powder
• 100g of paneer, grated
• 1 tsp garam masala
• 1/4 bunch of coriander, chopped
• 1 dash of vegetable oil
• 1 tsp salt

CRUNCHY VEGETABLES

• 1 red beetroot, coarsely grated
• 2 carrots, coarsely grated
• 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. 100g of quinoa
3. Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl
4. 3 1/2 tbsp of olive oil
5. 1 tsp cumin seeds, toasted
6. 1 pinch of salt
7. Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade