• p5



    4 1/2 tbsp of olive oil

    1 tsp of cumin seeds, toasted

    3 medium aubergines

    1 pinch of salt

    Quinoa and paneer filling

    1 tsp of salt

    100g of quinoa

    1 dash of vegetable oil

    1 small onion, chopped

    1 tsp of ginger-garlic paste

    1/4 tsp of ground turmeric

    1/4 tsp of chilli powder

    100g of paneer, grated

    1 tsp of garam masala

    1/4 bunch of coriander, chopped

    Crunchy vegetables

    1 red beetroot, coarsely grated

    2 carrots, coarsely grated

    1 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 tablespoons 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 tablespoon 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 drain

    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