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Eggplant Rolls

4.90 from 8 votes
Eggplant Rolls - Plattershare - Recipes, food stories and food lovers

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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Served AsBrunch, Dinner, Lunch, Snacks
CuisineFusion, Italian
Servings 2
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Ingredients
  

  • 1 large eggplant cut into lengthwise thin slices
  • 1 cup paneer grated
  • 1 green bell pepper chopped
  • 1 carrot chopped
  • 1 onion chopped
  • 2 green chillies finely chopped
  • 3 cloves garlic minced
  • basil and parsley few leaves (chopped)
  • Olive Oil
  • Black Pepper Powder as required
  • Salt
  • 1/4 teaspoon oregano
  • 1/2 cup mozzarella cheese grated
  • tomato basil pasta sauce as required
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Instructions
 

  • Arrange eggplant slices in a colander, sprinkling salt between the layers. Leave them aside for 30-45 mins.
  • Meanwhile heat oil in a pan. Add chopped onion and minced garlic and sauté it till onion turns translucent.
  • Now add carrot, green bell pepper and green chillies and stir it for 2-3 mins. Add paneer, salt, black pepper, oregano, basil & parsley and cook it for 2-3 mins.
  • Now rinse off salt from the eggplant and squeeze out water.
  • Heat little oil in a skillet and cook eggplant slices till they turns lightly brown both the sides. Allow them to cool down.
  • Lay the eggplant slices flat on a cutting board. Place a rounded tsp of the paneer & veg. mixture in the center of each slice.
  • Carefully fold the eggplant ends. Place the rolled eggplants in a lightly oiled baking dish. Spread 2 tbsp pasta sauce on each eggplant roll.
  • Sprinkle mozzarella cheese on top of the sauce.
  • Preheat oven at 425 F and bake the eggplant rolls for 10-15 mins.
  • Garnish with chopped basil and parsley.
Tags rolls and wraps recipes

Please appreciate the author by voting!

4.90 from 8 votes
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Aarti Sharma
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