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
