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        Calories
        349
        Fat
        12.7g
        Saturates
        1.4g
        Protein
        4g
        Carbs
        14.9g
        Sugars
        2.3g
        • Calories
          349
        • Fat
          12.7g
        • Saturates
          1.4g
        • Protein
          4g
        • Carbs
          14.9g
        • Sugars
          2.3g

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

        • Calories
          349
        • Fat
          12.7g
        • Saturates
          1.4g
        • Protein
          4g
        • Carbs
          14.9g
        • Sugars
          2.3g

        Arabic

        Rice filled eggplant rolls

        • Prep Time
          20 Mins
        • Cook Time
          15 Mins
        • Serves
          8

        About

        A healthy take on an Asian favourite

        Ingredients

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        Equipments

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        Method

        1. Wash and cook the rice or quinoa as per packet instructions. Drain and set aside.
        2. Mix three tablespoons of olive oil, toasted cumin and salt in a bowl.
        3. Trim the three medium aubergines and slice lengthways into 4mm thick slices. Brush the slices generously 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 slightly coloured.
        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 light golden brown colour. Add the ginger-garlic paste, turmeric, salt and chili powder and sauté for a further 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 immediately.
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        Eggplant Long 475g

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