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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