Michelin Star Chef, Alfred Prasad shares this delicious Fairtrade-spiced vegetarian recipe.
Using Fairtrade ingredients in your dinner is a simple way of making a real difference to the lives of the people around the world who grow our food in some of the poorest countries.
Make your dinner Fairtrade this weekend, take a photo and share on Twitter or Instagram with the hashtag #ChooseFairtrade.
Grilled Aubergine Rolls
Alfred Prasad is a Michelin Star chef who is highly lauded for his original take on traditional Indian cuisine. He is a big believer in provenance, sustainability and responsible cooking.
Alfred says, “Protecting farmers and the environment in which they thrive is an important link to human kind’s most basic need of food. It is critical to have organizations like Fairtrade that can support farmers’ fight for fair pricing, fair trade practices, sustainability and reforms.”
Preparation and cooking time: 1 hour 15 minutes
- 3 medium aubergines
- 1 tsp Fairtrade cumin seeds, toasted
- 1 pinch of salt
- 4 ½ tbsp of olive oil
Quinoa and paneer filling
- 100g of Quinola Mothergrain Fairtrade quinoa
- 1 small onion, chopped
- 1 tsp ginger-garlic paste
- ¼ tsp ground Fairtrade turmeric
- ¼ tsp Fairtrade chilli powder
- 100g of paneer, grated
- 1 tsp Fairtrade garam masala
- ¼ bunch of coriander, chopped
- 1 dash of vegetable oil
- 1 tsp salt
- 1 red beetroot, coarsely grated
- 2 carrots, coarsely grated
- 1 red pepper, cut small
- Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside.
- Mix 3 ½ tablespoons of olive oil, the toasted cumin and salt in a bowl.
- Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade.
- Place a griddle pan or large frying pan over a medium heat and add 1 tablespoon of olive oil. Once hot, fry the aubergine slices for approximately 2-3 minutes on each side until soft and coloured.
- Once all the aubergine slices are cooked, set aside on kitchen towel to drain.
- For the paneer and quinoa filling, place a non-stick pan over a medium heat and add vegetable oil. Once hot, add the onion and sauté until a light golden brown colour.
- Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes.
- Add the cooked quinoa and cook for a further 5-7 minutes, then add the grated paneer and remove from the heat. Finish with garam masala powder and chopped coriander.
- Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each and sprinkle over the vegetables. Roll up each slice to enclose the filling.
- Stack the aubergine rolls onto plates and serve immediately.
With thanks to Alfred Prasad for allowing us to use this recipe. You can find this recipe and more on the Great British Chefs.