Grilled aubergine rolls

with quinoa, mint & almonds

  • 30 min
  • 2 pers
Recipe by Ditte Ingemann


  • 2 pcs aubergines
  • Olive oil
  • 1 dl white quinoa
  • 1 pcs red onion
  • 1 dl fresh mint
  • 1 dl fresh coriander or parsley
  • 3 tbsp Earth Control pistacio kernels


  • 1 tbsp tahini
  • 3 tbsp olive oil
  • 1 pcs eco lemon (the peel)
  • 1/2 lemon (juice from here)
  • Salt & pepper


Cut the aubergines lengthwise into thin slices - brush them with olive oil on both sides. Place the slices on a hot grill and grill them on both sides until they are grilled and completely soft, approx. 3-4 minutes in total. Rinse and cook the quinoa according to the instructions on the bag. Peel the red onion and chop it with mint, coriander and almonds. Stir in tahine with olive oil, lemon peel and juice and season with salt and pepper. When the quinoa is cooked and while it is still warm, add the dressing, red onion, mint, coriander and almonds. Mix it all together well. Add a spoonful of the mixture onto a grilled slice of aubergine and roll it together. Continue until all the aubergine slices and the quinoa mixture are used up.


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