Indian Chargrilled Aubergine and Quinoa with Paneer and Crunchy Vegetables



  • 3 Medium Aubergines
  • 10 g Cumin seeds toasted
  • 1 Pinch Salt
  • 20 ml Olive Oil

Quinoa and paneer filling

  • 100 g Quinoa Cooked
  • 1 Small Onion Chopped
  • 10 g Ginger garlic paste
  • 5 g Turmeric Ground
  • 5 g Chilli powder
  • 100 g Paneer Grated
  • 25 g Coriander bunch Chopped
  • 5 ml Vegetable oil
  • 3 g Salt
  • 20 g Garam masala

Crunchy vegetables

  • 100 g Red beetroot Coarsely grated
  • 150 g Carrots Coarsely grated
  • 100 g Red pepper Cut small


  • Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside
  • Mix 3 1/2 tbsp of olive oil, toasted cumin and salt in a bowl
  • Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade
  • Place a griddle pan or large frying pan over a medium heat and add 1 tbsp of olive oil. Once hot, fry the aubergine slices for approximately 2-3 minutes on each side until soft and coloured
  • Once all the aubergine slices are cooked, set aside on kitchen towel to
  • For the paneer 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 colour
  • Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes
  • Add the cooked quinoa and cook for a further 5-7 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

Nutrition Information

per 100g per 411g serving
Energy  332KJ/80kcal  1147KJ/276kcal
Fat  4.4g  15g
of which Saturates  1.5g  5.2
Carbohydrate  5.8g  20g
of which Suagrs  3.1g  11g
Protein  3.4g  12g
Salt  0.37g  1.3g

Credit to the chef

This recipe was created by Chef: CH&Co Group