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        Calories
        86
        Fat
        1.9g
        Protein
        2g
        Carbs
        16.2g
        Sugars
        6.4g
        • Calories
          86
        • Fat
          1.9g
        • Protein
          2g
        • Carbs
          16.2g
        • Sugars
          6.4g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          86
        • Fat
          1.9g
        • Protein
          2g
        • Carbs
          16.2g
        • Sugars
          6.4g

        British

        Rice-filled aubergine rolls

        • Prep Time
          20 Mins
        • Cook Time
          15 Mins
        • Serves
          6

        About

        Celebrate UAE National Day with this veggie buffet snack

        Ingredients

        Order Ingredients

        Method

        1. Wash and cook the rice or quinoa as per packet instructions. Drain and set aside to be used later.
        2. Mix 3½ tablespoons of olive oil, toasted cumin and salt in a bowl.
        3. Trim the three aubergines and slice lengthways into 4mm thick slices. Brush the slices with the oil marinade.
        4. Place a griddle pan or large frying pan over a medium heat and add a tablespoon of olive oil. Once hot, fry the aubergine slices for approximately 2-3 minutes on each side until soft and beginning to golden.
        5. Once all the aubergine slices are cooked, set aside on kitchen towel to drain oil.
        6. For the paneer and rice/quinoa filling, place a non-stick pan over a medium heat and add vegetable oil. Once hot, add the onion and sauté until a golden brown colour. Add the ginger-garlic paste, turmeric, salt and chili powder and sauté for two minutes.
        7. Add the cooked rice/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
        8. 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.
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