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Eggplant Roll

Paneer, cheese and breadcrumbs rolled in eggplant slices and baked on a bed of tomato sauce This recipe is from FoodFood TV channel

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Eggplant Roll
Main Ingredients Eggplants, Tomato puree
Cuisine Fusion
Course Main Course Vegetarian
Prep Time Preparation Time
Cook time Cooking Time
Serve
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Eggplant Roll

  • 2 long Eggplants / brinjals
  • 3/4 cup Tomato puree
  • to taste Salt
  • to taste Black pepper powder
  • 1 tablespoon Garlic paste
  • 2 medium Tomatoes chopped
  • 3 tablespoons Oil
  • a few Fresh basil leaves
  • 1/2 cup Paneer (cottage cheese) grated
  • 1/4 cup Cheese grated
  • 3 tablespoons Bread crumbs

Method

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  1. Preheat oven to 180°C. Remove stalks of eggplants and cut lengthwise into thin slices.Heat 2 tbsps oil in non stick pan.
  2. Sprinkle salt on eggplant slices on both sides. Place them in the pan, sprinkle pepper powder on top and cook, turning sides, till well cooked on both sides.
  3. Heat remaining oil in another non stick pan. Add garlic paste and cook for 2 minutes. Add tomatoes and tomato puree. Mix well and cook for 1 minute.
  4. Add salt, pepper powder, 3-4 tbsps water and torn basil leaves. Mix well and cook for 5-7 minutes. Mix paneer, cheese and breadcrumbs in a bowl. Divide into equal portions and shape them into cylinders.
  5. Place cooked eggplant slices on worktop and place a paneer cylinder on one end of each eggplant slice and roll.
  6. Pour tomato sauce in a baking dish. Place eggplant rolls compactly in standing position in it. Place dish in the preheated oven and bake for 10-15 minutes. Serve hot.

Nutrition Info

Calories 1035
Carbohydrates 36.2
Protein 58
Fat 61.8
Other Fiber Potassium-
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