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

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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