Eggplant Roll

Ingredients 

• 2 long eggplants / brinjals
• 3/4 cup tomato puree
• Salt to taste
• Black pepper powder to taste
• 1 tablespoon garlic paste
• 2 medium tomatoes, chopped
• 3 tablespoons oil
• A few fresh basil leaves
• 1/2 cup grated paneer (cottage cheese) 
• 1/4 cup grated cheese 
• 3 tablespoons bread crumbs

Method

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