Aubergine Rolls

These delicious rolls are a healthy, and easy to prepare snack for any time of the day. Treat yourself.

For the grilled aubergines

1 tsp of cumin seeds, toasted

• 2 aubergines
• 1 pinch of salt
• Fry Light

For the Quinoa filling

• 1 tsp of salt
• 50g of quinoa
• 1 small onion, chopped
• 1 tsp of ginger & garlic paste
• 1/4 tsp of ground turmeric
• 1/4 tsp of chili powder
• 100g of ricotta
• 1 tsp of garam masala
• 1/4 bunch of coriander, chopped
• 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.
2. Trim the aubergines and slice lengthways into 4mm thick slices. Place in a baking dish and Spray with Fry Light spray, sprinkle with salt and cumin seeds. Grill the aubergines in the oven until golden.
3. For the quinoa filling, place a non-stick pan over a medium heat and add Fry Light Spray. Once hot, add the onion and sauté until a light golden brown colour.
4. Add the ginger & garlic paste, turmeric, salt, and chili powder, then sauté for a further 2 minutes.
5. Add the cooked quinoa and cook for further 5-7 minutes, then add the ricotta and remove from the heat. Finish with garam masala powder and chopped coriander. Add the grated vegetables and mix well.
6. Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each aubergine slice. Roll up each slice to enclose the filling.

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