Griddled Brinjal Rolls With a Herby Quinoa Stuffing
Brinjals have a satisfyingly earthy, meaty flavour and texture, making them a great substitute for beef. Griddle your brinjal slices to add a smoky note, then roll them up with a nutritious quinoa filling flavoured with peanuts, raisins, lemon zest and fresh herbs.
Feeds
4People
Preparation time
60Min.
Difficulty
easy
Ingredients
- Quinoa Stuffing
- 100 g mixed quinoa
- 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
- 15 ml olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 packet Knorr minestrone soup, divided
- 40 g peanuts, toasted
- 40 g raisins
- 20 g parsley, roughly chopped
- 20 ml lemon juice
- 5 ml lemon zest
- Robertsons Atlantic sea salt
- Robertsons Black Pepper
- Brinjals (Eggplants)
- 3 eggplants, medium size
- 60 ml olive oil
- Remaining Knorr Minestrone Soup
- Robertsons Atlantic sea salt
- Robertsons Black Pepper
Preparation method
- ungrouped
- Rinse the quinoa thoroughly then put it into a pot. Cook according to packet instructions with the Knorr vegetable stock. Bring to the boil, then turn down the heat down to low, and allow it to simmer until cooked and the liquid has been absorbed. This will take approximately 10 minutes.
- In a pan, heat the oil over a medium heat and add the onion and garlic, allow to cook slowly until soft, then remove from the heat.
- In a bowl, combine half of the Knorr Minestrone Soup, peanuts, raisins, parsley, lemon juice & zest, quinoa and cooked onion mix. Mix together thoroughly and season to taste with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
- Trim the tops off each brinjal. Then slice them lengthways into 5mm slices.
- In a bowl, combine the oil, remaining Knorr Minestrone Soup and a pinch Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
- Generously brush the oil mix over each piece of brinjal.
- Turn a griddle pan onto a high heat. When hot, cook the brinjal pieces on both side until they have griddle lines and are cooked through.
- Allow to cool.
- Assemble each roll by laying out a piece of brinjal, place a large spoonful of the quinoa mixture on each and roll up, securing with a toothpick if necessary.
- Lay them out on a platter garnished with fresh parsley.
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