Summer here in Australia is now over and I’m a little sad about all the wonderful fruits and vegetables that won’t be in season anymore. I have really enjoyed having an abundance of eggplants, tomatoes, corn, capsicum, leafy greens, berries, mangoes, plums, nectarines and peaches, to name a few of my favourites.
I’m a big fan of eggplant and pretty much have been using it in 80% of our dishes over the past few months. I’ve been getting them at the farmers markets and through friends and family who are growing it at home. It’s such a versatile vegetable!This recipe came about as I had some left over quinoa one afternoon and only really had a couple of veggies left in the fridge on a Friday before going to the famers markets on a Saturday morning. I tend to come up with new recipes when I’m looking at my left overs, what I have in the fridge and what I can create for a nice, simple dish. This is how this recipe was born.
You can serve it as an entree for when you have guests over (it’s definitely a crowd pleaser!) or as a main with maybe a side salad. I think that some hummus on the side would be perfect for these rolls. You can find the recipe for my easy and delicious hummus in our Free One Week of Meals Cookbook under Breakfast – Garlic Asparagus on Hummus Bread.
- ½ cup of washed quinoa
- 1 cup of water (to cook the quinoa in)
- 2 tbsp rice bran oil
- 1 small onion diced
- 1 tspn garam masala
- ¼ tspn turmeric powder
- 1 tbsp finely grated fresh ginger
- Pinch of hot chilli powder (or more if you like spicy food)
- Half a medium sized capsicum chopped
- 3 medium sized eggplants, cut into ½ inch thin slices
- ½ cup olive oil
- Salt for seasoning
- A handful of parsley for dressing, finely chopped
- Bring quinoa and water to a boil in a small saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed. This typically takes 15 to 20 minutes.
- While the quinoa is cooking, add the oil and onion to a medium sized saucepan on medium heat.
- Once the onion starts to brown, add in the garam masala, turmeric, ginger, chilli stirring to coat the onions in the spices well. Let it cook for about 2-3 minutes.
- Add in the capsicum and stir to combine all ingredients well. Reduce heat to low and cook until the capsiucum is soft. Season to taste.
- Combine the cooked quinoa and spicy onion and capsicum and mix well. Set aside.
- For the eggplant, preheat a medium-high charcoal grill on a barbecue or stove grill. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, which should take around 3 to 4 minutes on one side. Turn the eggplant and repeat the same process.
- Once all the eggplants are done. Start adding 1-2 tbsp of quinoa mixture at the bottom of each eggplant piece and roll tightly. You can use toothpicks to keep together if they are coming undone easily. I find that placing the end of the eggplant facing the plate helps to keep it in place. Roll all the eggplant pieces and sprinkle the stack with some fresh parsley and a little more olive oil drizzled over the top.
- You can serve this warm or cold on its own or with some hummus.