Feel Good About Yourself...and Your Waistline and do it with Flavor!

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This recipe 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, cottage cheese and crunchy vegetable filling. A perfect mix of textures and flavors for an appetizer, snack or meal in the warmer months.

Grilled Eggplant Rolls

Serves 4

Total time:  1 hour 15 minutes

Ingredients

Eggplant

3 medium Chinese eggplants 

1 tsp cumin seeds, toasted

1 pinch of salt

4 1/2 tbsp of olive oil

Quinoa and Cheese Filling

4 oz of quinoa

1 small onion, chopped

1 tsp ginger-garlic paste

1/4 tsp ground turmeric

1/4 tsp chili powder

4 oz of Paneer cheese*

1 tsp garam masala

1/4 bunch of coriander (cilantro), chopped

1 dash of vegetable oil

1 tsp salt

Crunchy Vegetables

1 red beet, coarsely grated (using the large shred side of the grater)

2 carrots, coarsely grated (using the large shred side of the grater)

1 red pepper, cut small

Preparation

Quinoa  (to start off)

Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.

Eggplant

Mix 3 1/2 tbsp of olive oil, toasted cumin and salt in a bowl

Trim the aubergines and slice length ways into 1/8 in thick slices. Brush the slices generously with the oil marinade. The best results are going to come from using slices of eggplant that have the skin running along each side.

Place a griddle pan or large frying pan over a medium heat and add 1 tbsp of olive oil. Once hot, cook the aubergine slices for approximately 2-3 minutes on each side until soft and colored.

Once all the aubergine slices are cooked, set aside on kitchen towel to drain.

Cheese and Quinoa Filling 

Place a non-stick pan over a medium heat and add vegetable oil. Once hot, add the onion and sauté until a light golden brown color.

Add the ginger-garlic paste (equal parts of each ground into a paste), turmeric, salt and chili powder and saute' for a further 2 minutes.

Add the cooked quinoa and cook for a further 5-7 minutes, then add the grated paneer (cheese) and remove from the heat. Finish with garam masala powder and chopped coriander (cilantro).

Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each adding the vegetables length ways across the shortest side of the egg plant slice. Roll up each slice to enclose the filling.

*Some substitutes for Paneer if you can't locate any:  queso blanco, dry ricotta, dry cottage cheese, dry Indian cheddar.

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