Start this recipe by frying the aubergines in a griddle pan with the oil for 2 minutes on each side till brown and put aside. To prepare the filling, heat the oil in a pan and toast the cumin seeds for 1 minute. Add in the onion, garlic and sauté for 4 minutes. Next, add in the minced ginger, spices and cooked quinoa and fry together for just 2 minutes so that you coat the quinoa with all the flavours. Finally, mix in the carrot and finely diced peppers, chopped coriander and crumbled feta cheese. Mix together gently and used this filling mixture to stuff the grilled aubergine slices. Serve drizzled with a little oil and a few salad leaves.

Serves 4

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