Paneer-stuffed Eggplants. (Amar D. Gupta/Siliconeer)

The faithful veggie staple eggplant gets a flavorful and protein twist in this recipe by Chef Sanjay Patel.


  • 5-6 long firm eggplants (preferably seedless)
  • 1 cup crumbled fresh paneer
  • 1 tbsp paneer grated
  • 5 green chilies crushed
  • ½ tsp ginger grated
  • ½ tsp garlic grated
  • 2 tbsp cheese grated
  • ½ tsp ajwain seeds
  • ½ tbsp coriander finely chopped
  • salt to taste
  • 1 tbsp melted butter


Make lengthwise slits in the eggplants. Place in boiling salted water for 5-7 minutes. Drain and pat dry with a kitchen towel.

Mix all other ingredients except butter.

Stuff the mix well into the eggplants. If necessary, tie with a string to keep intact.

Melt butter and brush over all eggplants. Arrange side by side in a shallow casserole. Grill in an oven till the skin is well sizzled before serving. Remove and unstring if tied. Garnish with a tbsp of grated paneer.

Serve hot with naan or rice.