2 eggplant, cut into thin slices lengthways
2 tbsp olive oil
For the quinoa
1 tbsp olive oil
1 tsp ground coriander
½ tsp turmeric
300g quinoa, rinsed
50g grated carrot
100g feta cheese, crumbled
handful parsley, roughly chopped
juice ½ lemon
Heat a griddle pan or grill. Brush each eggplant slice with olive oil. Cook in batches for 2-3 mins, turning once, until softened and lightly charred.
For the quinoa, heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant.
Add the quinoa, then fry for a further min until you can hear gentle popping sounds.
Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them.
Allow to cool slightly, then stir through the other ingredients. Fill each eggplant slice with the quinoa, then roll up and serve hot or cold.
Recipe adapted from: Good Food