Aubergine and Courgette Roll-Ups

using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.


2 aubergines (or 2 courgettes)

1/2 tsp ground cumin

1 1/2 tsp garam masala

1/2 tsp paprika

1 1/2 tbsp tamari

1 tbsp coconut oil

100g of quinoa

1 small onion, chopped

1 tsp ginger finely chopped

2 cloves crushed garlic

1/2 tsp ground turmeric

1/2 tsp chilli flakes

Bunch of coriander, chopped

1/2 courgette grated

1/2 carrot grated

1/2 red pepper chopped up small

2 tsps vegan stock

Salt and pepper


1. Wash and cook the quinoa, adding in the stock. Drain and set aside

2. Mix melted coconut oil, cumin, 1/2 tsp garam masala, paprika and 1 tbsp tamari in a bowl.

3. Slice the aubergines (or courgettes) lengthways and coat with the above mixture.

4. Fry or grill the aubergines over a medium heat, for around 2-3 mins on each side until they are nice and soft. Set aside.

5. In a frying pan, heat up some coconut oil and fry the onion and add in the garlic, ginger, turmeric, coriander, chilli flakes, 1/2 tbsp tamari, 1 tsp garam masala and salt and pepper. Mix in with the quinoa to create the filling.

6. Chop up half a raw courgette, 1/2 carrot and 1/2 red pepper.

7. Lay the aubergine or courgette slices out on a chopping board. Spread a layer of the filling on top of each slice and then sprinkle in the chopped raw vegetables.

8. Roll up each slice and place a cocktail stick through the middle to keep all the filling in.

9. Serve!

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