Grilled Eggplant Rolls – Vegan On Grills

Eggplants provide very little nutrition, but are among our most versatile vegetables and a component of many popular ethnic dishes, including indian curries, Middle Eastern baba ghanishth, and French ratatouille.


  • 3 medium eggplant
  • One teaspoon – cumin seeds roasted
  • One pinch – salt
  • Four and a half tablespoons – olive oil


  • 100 gram – quinoa
  • One small onion chopped
  • One teaspoon – ginger-garlic past
  • one fourth teaspoon – turmeric
  • One fourth teaspoon – chilli powder
  • 100 gram – paneer, grated
  • One teaspoon – garam masala
  • One fourth bunch – coriander leaves, chopped
  • One dash of vegetable oil
  • One teaspoon – salt
  • One beetroot, coarselygrated
  • Two carrots, coarsely grated
  • One red bell pepper, small cuts.


  • Wash and cook the quinoa as per packet instructions, using water or stock. Drain and keep aside.
  • Mix three and a half teaspoons of olive oil, toasted cumin and  salt in a bowl.
  • Trim the eggplant and sliced lenghtways in a 4mm thick slices. Brush the slices generously with the oil marinade.
  • Place a large pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the egg plant slices for approximately 2-3minutes each side until soft and colored.
  • Once all the eggplant slices are cooked, keep aside on kitchen towel to drain.
  • For the paneer and quinoa filling, placing a non-stick pan over a medium heat and add vegetable oil. Once hot, add the onion and saute until a light golden brown color.
  • Add ginger garlic paste, turmeric, salt, and chilli powder and saute for a further two minutes.
  • Add the cooked quinoa and cook fir a further 5-7 minutes, then add the grated paneer and remove from the heat.
  • Finish with garam masala and chopped coriander leaves.
  • Lay out the eggplant slices on a chopping board. Spread a generous amount of the filling on top of each and sprinkle over the vegetables.
  • Roll up each slice to enclose the filing.
  • Place the eggplant rolls on  the plate and serve immediately.


Eggplants are members of the nightshade family, which also includes tomatoes, potatoes, and peppers. Some have a bitter flavour, which easily can be eliminated with salt before cooking. Slice or cube the eggplant, then sprinkle it with salt. The tastiest eggplants are firm, with thin skins and a mild flavour. Larger ones are more likely to be seedy, tough, and bitter. Their skins range in color from deep purple to light violet and white.


  • Low in calories(unless cooked in fat)
  • Meaty flavor and texture lends itself to vegetarian dishes.
  • Provide minimal nutrients.

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