Aubergine rolls filled with quinoa, minced beef and asparagus, baked in the oven with orange juice and parmesan. This makes a delicious snack for an evening with friends.
preparation time 40 minutes | 20 rolls
- 2 aubergines
- 250 g minced beef
- 100 g quinoa
- 10 green asparagus, sliced
- 1 shallot, finely chopped
- 4 tablespoons Greek yogurt
- 1 teaspoon curry
- 4 tablespoons chopped parsley
- 1 teaspoon cayenne pepper
- 1 orange
- 100 g grated Parmesan
- 4 tablespoons pine nuts
- olive oil
- salt and black pepper
- 100 g arugula
- 5 tablespoons walnut oil
- 1 tablespoon balsamic vinegar
Cook the quinoa in salted water.
Preheat the oven to 180°C.
Slice the aubergines thinly lengthwise, place on a baking tray lined with baking paper. Brush each slice with olive oil, season with salt and place for 7 minutes in the oven.
Heat the oil in a frying pan and fry the shallot, add the asparagus and simmer for 5 minutes.
Combine the quinoa with minced beef, shallot, asparagus, chopped parsley and Greek yogurt. Season with curry, paprika, salt and pepper.
Place a spoonful of the quinoa mixture at the bottom of the aubergine slices and roll up. Place the rolls on a baking tray lined with baking paper. Drizzle with olive oil, add the orange juice and sprinkle with pine nuts and Parmesan. Bake for 15 minutes at 180°C.
Serve with arugula sprinkled with walnut oil and balsamic vinegar, enjoy!