How to make Eggplant Roll -

Paneer, cheese and breadcrumbs rolled in eggplant slices and baked on a bed of tomato sauce

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Eggplants, Tomato puree (टमाटर /टोमाटो प्यूरी )

Cuisine : Fusion

Course : Main Course Vegetarian

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For more recipes related to Eggplant Roll checkout Ratatouille, Schezwan Style Eggplant, Stir Fried Eggplant with Beans, Stuffed Eggplants . You can also find more Main Course Vegetarian recipes like Chawli ni Bhaji Susal Paneer Jhalfraezi Baingan Curry

Eggplant Roll

Eggplant Roll Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : Preparation Time

Cook time : Cooking Time

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Eggplant Roll Recipe

  • Eggplants / brinjals 2 long

  • Tomato puree 3/4 cup

  • Salt to taste

  • Black pepper powder to taste

  • Garlic paste 1 tablespoon

  • Tomatoes chopped 2 medium

  • Oil 3 tablespoons

  • Fresh basil leaves a few

  • Paneer (cottage cheese) grated 1/2 cup

  • Cheese grated 1/4 cup

  • Bread crumbs 3 tablespoons


Step 1

Preheat oven to 180°C. Remove stalks of eggplants and cut lengthwise into thin slices.Heat 2 tbsps oil in non stick pan.

Step 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.

Step 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.

Step 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.

Step 5

Place cooked eggplant slices on worktop and place a paneer cylinder on one end of each eggplant slice and roll.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.