Recipes
veg
Eggplant Paneer Rollatini
By Ipshita Mukherjee
⏳ Prep Time: 30 minute
30 Jun 2020
Nutritional Overview
Calories
288.2 kcal
Protein
17.7 gm
Carbs
11.6 gm
Fats
19 gm
Ingredients
Eggplant 200g
Paneer 25g
Cheese cube 1
Mozzarella cheese 25g
Tomato 50g
Kashmiri red chili
Garlic Cloves
Sweetener
Salt
Lemon
Black Pepper
Red chili flakes
Oregano
Coriander leaves
Ghee 2g
Method
Step 1
Preheat oven to F. If you are using baking sheet then slightly grease the sheet. I used silicon May therefore it was not needed.
Step 2
Cut eggplants lengthwise into /-inch-thick slices. Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about minutes. Using paper towel, pat slices dry. Roast the eggplant slices for about minutes; flip over and continue to roast for about more minutes, or until tender.
Step 3
Meanwhile boil tomato, Kashmiri red chili and garlic. Let it cool down grind it with sweetener, salt and lemon. To make a sauce.
Step 4
In a bowl take paneer, mozzarella cheese, red chili flakes, oregano, black pepper and coriander leaves.
Step 5
Once eggplant is done take it out of oven and let it cool. Divide paneer mixture among eggplant slices, and spread it down the center of each slice and roll up the slices.
Step 6
Take a pan add ghee and the sauce sauté it for couple of seconds then put the eggplant gently. Cook for minutes each side.
Step 7
Take it out on a plate put the remaining sauce from the pan on top of each eggplant rollatini and garnish with grated cheese cube.
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