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Grilled Eggplant Rolls

Vegetarian Low-Calorie

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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

Serves: 4

Difficulty Level: Low

Grilled Eggplant Rolls

Ingredients for Grilled Aubergine Rolls:

Medium aubergines (eggplants) - 3

Cumin seeds - 1 tsp. (toasted)

Salt - to taste

Olive oil - 4 1/2 tbsp.

Quinoa - 3 1/2 oz

Small onion - 1

Ginger garlic paste - 1 sp.

Chili powder - 1/4 sp.

Paneer cheese - 3 1/2 oz (grated)

Garam masala - 1 sp.

Fresh coriander - a bunch (chopped)

Vegetable oil - as needed

Red beetroot - 1 (coarsely grated)

Carrots - 2 (coarsely grated)

Red bell pepper - 1 (chopped)

Method of preparing the Grilled Aubergine Rolls:

Cook the quiona. Drain and set aside.
Mix 3 1/2 tablespoons of olive oil, toasted cumin, and salt in a bowl.
Trim the eggplants and slice lengthways into 1/8-inch thick slices. Brush the slices with the oil marinade.
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.
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.
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.
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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