Aubergine Quinoa Rolls

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)
1

Preheat the oven to 200°C.

2

Arrange the aubergine slices on baking trays lined with baking paper.

3

Use a pastry brush to brush each slice with a thin layer of Olive Black on both sides.

4

Sprinkle with salt and bake in the oven for 13-15 minutes or until very soft and golden.

5

Cook the quinoa in 2 cups of salted water for 20mins.

6

Meanwhile thinly slice the onion, garlic, asparagus and fennel.

7

Place the onion and garlic onto a pan and cook until soft.

8

Add asparagus, leave the fennel uncooked.

9

Mix everything in with the cooked quinoa.

10

When slightly cooled add parsley and mint.

11

Salt and pepper to taste.

12

Then carefully fold in pesto, feta and currants.

13

To roll the aubergine: Place the grilled aubergine, one by one, in front of you.

14

Add a large spoonful of the quinoa mixture on the grilled aubergine and roll it up away from you.

15

Place the rolls on a baking tray with baking paper.

16

Scatter over the remaining feta cheese.

17

Bake for 7-10 minutes at 200°C.

18

Serve 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

1

Preheat the oven to 200°C.

2

Arrange the aubergine slices on baking trays lined with baking paper.

3

Use a pastry brush to brush each slice with a thin layer of Olive Black on both sides.

4

Sprinkle with salt and bake in the oven for 13-15 minutes or until very soft and golden.

5

Cook the quinoa in 2 cups of salted water for 20mins.

6

Meanwhile thinly slice the onion, garlic, asparagus and fennel.

7

Place the onion and garlic onto a pan and cook until soft.

8

Add asparagus, leave the fennel uncooked.

9

Mix everything in with the cooked quinoa.

10

When slightly cooled add parsley and mint.

11

Salt and pepper to taste.

12

Then carefully fold in pesto, feta and currants.

13

To roll the aubergine: Place the grilled aubergine, one by one, in front of you.

14

Add a large spoonful of the quinoa mixture on the grilled aubergine and roll it up away from you.

15

Place the rolls on a baking tray with baking paper.

16

Scatter over the remaining feta cheese.

17

Bake for 7-10 minutes at 200°C.

18

Serve with a simple green salad of choice and drizzle with yogurt.

Aubergine Quinoa Rolls

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these

No Related Post

0
0 item
My Cart
Empty Cart