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 By Sanjeev Kapoor 09 Dec 2015 in Recipes Course New Update 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 Advertisment 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 Advertisment Preheat oven to 180°C. Remove stalks of eggplants and cut lengthwise into thin slices.Heat 2 tbsps oil in non stick pan. 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. 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. 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. Place cooked eggplant slices on worktop and place a paneer cylinder on one end of each eggplant slice and roll. 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- #Oil #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article