Eggplant Rolls
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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.
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it is like eggplant parmesan recipe but yes with a difference and love the idea of rolling it.
delicious recipe..cant wait to try this out !!