Although eggplants are delicious inside a wrap, they can also be used as a tasty replacement for the wrap itself. By brushing eggplant slices with oil and grilling them, you can make them strong enough to hold a filling, while still having that pleasant, caramelized finish on the surface. Here’s how to make some delicious grilled eggplant rolls.
Prep Time
1 hour and 15 minutes
Ingredients for Grilled Aubergine Rolls:
Method of preparing the Grilled Aubergine Rolls:
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Cook the quiona. Drain and set aside.
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Mix 3 1/2 tablespoons of olive oil, toasted cumin, and salt in a bowl.
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Trim the eggplants and slice lengthways into 1/8-inch thick slices. Brush the slices with the oil marinade.
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Oil a griddle pan or large frying pan over medium heat. Fry the eggplant slices for around 2-3 minutes on each side until they’re soft and charred. Set aside on a paper towel to drain.
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Oil a non-stick pan on medium heat. Sauté the onion until light brown. Add the ginger-garlic paste, turmeric, salt, and chili powder and sauté for another 2 minutes.
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Add the cooked quinoa and cook for 5-7 minutes, then add the grated paneer and remove from the heat. Finish with the garam masala powder and chopped coriander.
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Lay the eggplant slices on a chopping board. Spread a generous layer of the filling on top of each and add the vegetables. Roll up each slice to enclose the filling.
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