Eggplant Roll

I learnt this recipe from showmethecurry.com

Ingredients:

• One Large Eggplant
• ½ bowl Paneer
• Mozzarella cheese grated (as much as u like)
• Pasta sauce
• 2 Green Chillies chopped
• ¼ tsp Black Pepper powder
• ½ tsp Garlic minced
• ¼ tsp Red Chilli flakes
• 5-6 tsp any vegetable oil
• 3-4 tsp Parsley and Basil leaves chopped
• ¼ tsp Italian seasoning (Optional)
• Salt to taste

Preparation:

Wash the Eggplant and cut length wise, slice should be very thin, then soak them in a salt water for 30 min.

Stuffing:

• Mash the Paneer with little Milk in a mixer or food processor.
• Add salt to taste, chopped Green Chillies, Red Chilli flakes, minced Garlic and chopped Parsley and Basil leaves , mix well and keep it aside.
• Take out the Eggplant slice from water, squeeze out the water with hand and blot them with paper towel to remove excess water.
• Heat a wide Pan in medium flame, smear the pan with oil,and place the Eggplant slices on the pan, allow to cook them for 2-3 min (till becomes light brown).
• Cook both sides (you can cook 2-3 slices at a time).
• Allow to cool them for 3-5 min.
• Now take a spoon full of Paneer stuffing and put it on one end of the slice and roll it then place it on a backing tray.

• Repeat the same step for all the slices.
• Spread Pasta sauce over the rolls first and then spread grated cheese as much as you like.
• Then pre heat- the oven at 350F and bake for 15 min.
• Cut them and serve.

Note: You can make 10-12 rolls from a large eggplant. Salt water should not be too salty else egg plant will end up uneatable.