Flavorful Baked Eggplant Rolls with Paneer & Vegetables
2 hours
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About Flavorful Baked Eggplant Rolls with Paneer & Vegetables
These delectable baked eggplant rolls are a delightful vegetarian appetizer or side dish, perfect for any occasion. Each roll is brimming with a savory mixture of paneer, bell peppers, carrots, and aromatic herbs, all nestled within tender eggplant slices and baked to golden perfection.The recipe is surprisingly easy to follow, making it ideal for both seasoned cooks and kitchen novices. Prepare to impress your family and friends with this flavorful and healthy dish that's as visually appealing as it is delicious.Get ready for a burst of Mediterranean flavors in every bite! The combination of creamy paneer, vibrant vegetables, and a touch of mozzarella creates a truly unforgettable culinary experience.
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
Eggplant Preparation
Vegetable Filling
- 1 tbsp Olive Oil
- 1 medium Onion finely chopped
- 3 clove Garlic minced
- 1 medium Carrot finely chopped
- 1 medium Bell Peppers finely chopped, green
- 2 Chilies finely chopped; adjust to taste, green
- 1 cup Cottage Cheese crumbled or grated
- 1 tbsp Parsley chopped, fresh
- 1 tbsp Basil chopped, fresh
- 1 tsp Pepper black, or to taste
- 1/4 tsp Oregano dried flakes
- 1/2 tsp Salt or to taste
Assembly & Baking
- 2 tbsp Olive Oil for cooking eggplant
- 1/2 cup Mozzarella Cheese grated
- 2 tbsp Pasta Sauce or your favorite, tomato basil pasta sauce
Instructions
Prepare the Eggplant
- Arrange eggplant slices in a colander, sprinkling salt generously between each layer. Let stand for 30-45 minutes to draw out excess moisture.
Sauté Vegetables
- Heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Add the chopped carrot, green bell pepper, and green chilies. Stir-fry for 2-3 minutes.
- Stir in the crumbled paneer, salt, black pepper, oregano, basil, and parsley. Cook for another 2-3 minutes, until heated through.
Cook the Eggplant
- Rinse the eggplant slices thoroughly and squeeze out any excess moisture. Pat them dry with paper towels.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the eggplant slices until lightly browned on both sides. Set aside to cool.
Assemble and Bake
- Lay the eggplant slices flat. Place a spoonful of the paneer and vegetable mixture in the center of each slice.
- Carefully roll up the eggplant slices.
- Place the rolls in a lightly oiled baking dish. Spread 2 tablespoons of pasta sauce over each roll.
- Sprinkle the grated mozzarella cheese over the sauce.
Bake
- Preheat your oven to 425°F (220°C). Bake the eggplant rolls for 10-15 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
Garnish and Serve
- Garnish with freshly chopped basil and parsley. Serve warm as an appetizer or side dish.
Recipe Notes
Expert Tips for Perfect Eggplant Rolls:
- For extra flavor, marinate the eggplant slices in a mixture of olive oil, garlic, and herbs for 30 minutes before cooking.
- Don't overcrowd the pan when cooking the eggplant slices; cook in batches to ensure even browning.
- If you prefer a spicier dish, add more green chilies or a pinch of red pepper flakes to the filling.
- Feel free to experiment with different cheeses, such as feta or ricotta, instead of mozzarella.
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Recipe Nutrition
Calories: 543kcalCarbohydrates: 33gProtein: 26gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 96mgSodium: 1645mgPotassium: 890mgFiber: 12gSugar: 15gVitamin A: 5672IUVitamin C: 67mgCalcium: 752mgIron: 1mg
Aarti Sharma
Articles: 81
7 Comments
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This looks incredible! Thank you.
This is wonderful! Can’t wait to taste it.
Absolutely delicious! Can’t wait to try it.
This looks so inviting! Thank you.
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 !!
So delicious! Excited to make it.