Tuesday, August 31, 2010

Eggplant Roll

I learnt this recipe from showmethecurry.com


  • One Large Eggplant
  • ½ bowl Paneer
  • Mozzarella cheese grated (as much as u like)
  • Pasta sauce
  • 2 Green Chillies chopped
  • ¼ tsp Black Pepper powder
  • ½ tsp Garlic minced
  • ¼ tsp Red Chilli flakes
  • 5-6 tsp any vegetable oil
  • 3-4 tsp Parsley and Basil leaves chopped
  • ¼ tsp Italian seasoning (Optional)
  • Salt to taste


Wash the Eggplant and cut length wise, slice should be very thin, then soak them in a salt water for 30 min.


  • Mash the Paneer with little Milk in a mixer or food processor.
  • Add salt to taste, chopped Green Chillies, Red Chilli flakes, minced Garlic and chopped Parsley and Basil leaves , mix well and keep it aside.
  • Take out the Eggplant slice from water, squeeze out the water with hand and blot them with paper towel to remove excess water.
  • Heat a wide Pan in medium flame, smear the pan with oil,and place the Eggplant slices on the pan, allow to cook them for 2-3 min (till becomes light brown).
  • Cook both sides (you can cook 2-3 slices at a time).
  • Allow to cool them for 3-5 min.
  • Now take a spoon full of Paneer stuffing and put it on one end of the slice and roll it then place it on a backing tray.
  • Repeat the same step for all the slices.
  • Spread Pasta sauce over the rolls first and then spread grated cheese as much as you like.
  • Then pre heat- the oven at 350F and bake for 15 min.
  • Cut them and serve.

Note: You can make 10-12 rolls from a large eggplant. Salt water should not be too salty else egg plant will end up uneatable.

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