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Eggplant with Paneer Recipe

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This recipe for Eggplant with Paneer, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pavani Chebolu
Added: Wednesday, March 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Big round eggplant (the kind used for Baingan Bhartha)
1 Nanak Paneer
1 tsp Coriander Powder
1 tsp Red Chili Powder
1 tsp Soy Sauce
Salt as per taste
2 tbsp Oil

Directions:
Directions:
Cut thin round slices. Blanche/Soak in warm water with salt.

Take Grated paneer. Heat oil in the pan. Add some coriander powder, red chili powder, and little salt.
After it is roasted add grated paneer and cook for like a minute at the most while stirring the pan. Add maybe just a small teaspoon of soy sauce (this is optional).

Now take some oil in pan or you can also use that oil free spray that most people use instead of oil. Roast both sides of the Eggplant circle till it becomes tender and crunchy enough to be rolled. This part is only needed to make eggplant slices to become tender enough so that they can be rolled.

Put a spoon of paneer stuffing in the eggplant slice, roll it and put in a baking dish greased with a little oil or spray. You may use a wooden toothpick to secure the roll.

When the baking dish is full with rolls, sprinkle a little grated cheese the kind we used for Enchiladas. But use only a little cheese.

Bake in the oven at 300 degrees and keep checking till the cheese is melted. Put tooth picks in each roll and serve with Mint chutney as an appetizer or as a main course entrée

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30mins

 

 

 

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