Yields1 Serving
2 aubergine/ eggplants (approx. 24 slices in total)
Olive Black, to brush
sea salt
1 onion
1 garlic clove
5 asparagus spears
1 fennel
1 cup uncooked quinoa or 2 cups cooked quinoa
2 cups water
pinch salt
150 g feta cheese, crumbled
a generous handful each of parsley, mint and currants or raisins
kale pesto (optional)
1Preheat the oven to 200°C.
2Arrange the aubergine slices on baking trays lined with baking paper.
3Use a pastry brush to brush each slice with a thin layer of Olive Black on both sides.
4Sprinkle with salt and bake in the oven for 13-15 minutes or until very soft and golden.
5Cook the quinoa in 2 cups of salted water for 20mins.
6Meanwhile thinly slice the onion, garlic, asparagus and fennel.
7Place the onion and garlic onto a pan and cook until soft.
8Add asparagus, leave the fennel uncooked.
9Mix everything in with the cooked quinoa.
10When slightly cooled add parsley and mint.
11Salt and pepper to taste.
12Then carefully fold in pesto, feta and currants.
13To roll the aubergine: Place the grilled aubergine, one by one, in front of you.
14Add a large spoonful of the quinoa mixture on the grilled aubergine and roll it up away from you.
15Place the rolls on a baking tray with baking paper.
16Scatter over the remaining feta cheese.
17Bake for 7-10 minutes at 200°C.
18Serve with a simple green salad of choice and drizzle with yogurt.
Ingredients
2 aubergine/ eggplants (approx. 24 slices in total)
Olive Black, to brush
sea salt
1 onion
1 garlic clove
5 asparagus spears
1 fennel
1 cup uncooked quinoa or 2 cups cooked quinoa
2 cups water
pinch salt
150 g feta cheese, crumbled
a generous handful each of parsley, mint and currants or raisins
kale pesto (optional)
Directions
1Preheat the oven to 200°C.
2Arrange the aubergine slices on baking trays lined with baking paper.
3Use a pastry brush to brush each slice with a thin layer of Olive Black on both sides.
4Sprinkle with salt and bake in the oven for 13-15 minutes or until very soft and golden.
5Cook the quinoa in 2 cups of salted water for 20mins.
6Meanwhile thinly slice the onion, garlic, asparagus and fennel.
7Place the onion and garlic onto a pan and cook until soft.
8Add asparagus, leave the fennel uncooked.
9Mix everything in with the cooked quinoa.
10When slightly cooled add parsley and mint.
11Salt and pepper to taste.
12Then carefully fold in pesto, feta and currants.
13To roll the aubergine: Place the grilled aubergine, one by one, in front of you.
14Add a large spoonful of the quinoa mixture on the grilled aubergine and roll it up away from you.
15Place the rolls on a baking tray with baking paper.
16Scatter over the remaining feta cheese.
17Bake for 7-10 minutes at 200°C.
18Serve with a simple green salad of choice and drizzle with yogurt.
