Baked Eggplant Rolls | How to make Eggplant Rolls
Italian Cuisine
Ingredients
- 200 gms Paneer - 1 piece
- 1 cup tomato sauce
- 3 tbsp parmesan cheese
- 3 tbsp Cheese Slices
- 1 tsp pepper
- 1 1 tsp Spinach
- 2 eggplant
- 1 tsp basil
- 1 cup Tomato
- 1 cup salt
- 1 tbsp Olive Oil
- 1 tsp salt
Instructions
- 1
Slice the eggplant lengthwise into strips approx ¼ inch. Discard the slices from the edges.
- 2
Brush both sides with olive oil and sprinkle with salt and pepper. Bake at 200 C for 25 mins. Put the baked eggplants aside.
- 3
To make ricotta, blend the paneer with 1 tbsp water, till creamy.
- 4
In a bowl, combine the ricotta or fresh paneer, spinach and season with salt, pepper and chilli flakes.
- 5
To make the rolls, place about ½ tbsp of the spinach ricotta mix on one end of an eggplant strip and spread slightly. Roll tightly, beginning from the end which has the cheese.
- 6
In a baking tray, spread the tomato sauce. Place the rolled eggplants and top it with more tomato sauce. Sprinkle parmesan or cheddar on top.
- 7
Bake covered with foil at 200 C for 20 mins and open for another 10 mins.
- 8
Garnish with fresh basil.
Recipe by
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