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.