Thursday, December 8, 2022
HomeVegetarianPaneer Eggplant Roll-Ups - Cook dinner With Manali

Paneer Eggplant Roll-Ups – Cook dinner With Manali


These Paneer Eggplant Roll Ups are filled with a paneer and spinach filling and topped with a spiced tomato sauce and mozzarella cheese. This gluten-free recipe is ideal for entertaining throughout the holidays!

paneer eggplant rolls garnished with fresh basil

Colder days name for comforting dishes and while you consider comforting meals, pasta positively makes it to the highest of that record. Isn’t it? The tomato sauce, pasta and all that tacky goodness screams consolation.

These eggplant roll ups have the identical comforting flavors however they’re a bit lighter on the stomach as a result of we use eggplant slices instead of the pasta. And because it’s me, I needed to give them an Indian twist (identical to my paneer lasagna).

So, the sauce is spiced and flavored with Indian spices like garam masala, crimson chili powder, kasuri methi (dried fenugreek leaves) and the filling has contemporary paneer instead of the standard ricotta cheese.

These Paneer Eggplant Roll-Ups

  • make an important gluten-free different.
  • is a lighter dish for the vacations.
  • may be prepped and made forward upfront.
  • are nice solution to embody some greens into your eating regimen.
  • is right to serve whereas entertaining- every individual can have 2 to three rolls every.

Three Components to The Recipe

This paneer eggplant rolls recipe may be majorly divided into 3 elements!

Prepping the eggplant: which includes slicing the eggplant after which sprinkling salt throughout them. This helps in releasing moisture from the eggplant thus making them much less soggy ultimately. The ultimate step concerned in prepping the eggplant is to bake them.

Making the filling: the filling is made with spinach and contemporary paneer. The spinach is first cooked with garlic till it dries out. Be certain to take away all of the moisture from the cooked spinach. I like utilizing contemporary paneer for this recipe since that makes the filling creamier.

Making the spiced sauce: it’s tremendous straightforward to make this fast spiced sauce, all you want is a bottle of crushed tomatoes and also you add spices, butter and cream to it and it’s prepared.

over head shot of paneer eggplant rolls

Step by Step Directions

Put together the eggplant

1- Begin by slicing every eggplant into 1/4 inch slices lengthwise. From a medium eggplant, you’d get 6 to 7 slices. I’ve used 2 eggplants right here (complete weight 786 grams) and so I acquired 12 t0 14 slices in complete.

2- Organize the eggplant slices on a board and add salt generously over them. Flip and sprinkle on the opposite facet too. Let the eggplants sweat for quarter-hour, they are going to launch moisture and this can stop them getting too soggy within the oven.

3- After quarter-hour, you’ll discover that the eggplant slices have launched moisture. Take a paper towel and press towards every slice. Pat dry every eggplant slice from either side. Then organize them on a calmly greased baking sheet. Spray with a bit oil and bake at 400 F levels for 10 minutes or till they soften up. Take away from the oven and put aside.

Make the paneer-spinach filling

4- In the meantime work on the filling. To a pan on medium warmth, add 1 teaspoon of oil. As soon as the oil is sizzling, add 4 to five chopped garlic. Sauté a number of seconds after which add 250 grams of spinach. I’ve used child spinach right here. Stir and in a number of seconds, the leaves will begin wilting.

step by step picture collage of making paneer eggplant roll ups

5- Cook dinner the spinach for round 8 to 10 minutes till the moisture from the spinach actually dries out.

6- Then take away the pan from warmth and squeeze as a lot water as you’ll be able to from the spinach by squeezing it along with your fingers. Then chop this spinach and put aside.

7- To a bowl add 250 grams contemporary paneer (I made paneer by curdling 1 & 1/2 liter milk with 2 tablespoons lemon juice, you’ll be able to consult with this put up on how one can make contemporary paneer. In the event you don’t have contemporary paneer, add retailer purchased paneer to heat water for 20 minutes, then grate it and use within the recipe) together with:

  • 250 grams chopped spinach (that we cooked earlier)
  • 1/2 teaspoon salt
  • black pepper, to style
  • 1/4 teaspoon garam masala
  • 2 tablespoons chopped basil

8- Stir with a spatula till every little thing is effectively mixed. Set this apart, the filling is finished.

step by step picture collage of making paneer eggplant roll ups

Make the sauce

9- To a pan on medium warmth, add 2 cups of crushed tomatoes. I’ve used “jovial” model and it has no added sugar or salt. To that add the next:

  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon Kashmiri crimson chili powder
  • 1 tablespoon butter
  • 1/2 tablespoon tomato paste
  • 1 tablespoon cream
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt (in case you are utilizing crushed tomatoes with added salt then you’ll be able to skip)
  • 2 tablespoons water
  • 1 teaspoon crushed kasuri methi

10- Stir till every little thing is blended collectively and the sauce is heated up. Take away pan from the warmth. Now all parts of this dish are prepared.

Fill & roll the eggplants

11- Take one of many baked eggplant slices and place it on a flat floor. Take 1 heaping tablespoon filled with the paneer and spinach combination and place it over the broad finish of the eggplant slice.

12- Roll the slice till you attain the opposite finish and seal it. The filling ought to assist in sealing the slice. Fill and roll all of the eggplant slices in the identical manner. You is perhaps left with 1 to 2 tablespoons of the filling.

step by step picture collage of making paneer eggplant roll ups

Layer and bake

13- Take an oblong baking pan (I’ve used a 32 cm rectangular dish, 12 x 9 inch) and add 3/4 cup the ready sauce on the backside of the pan. Unfold it across the pan utilizing a spatula.

14- Then place the ready eggplant roll ups over the sauce, I’ve 12 rolls on this pan.

15- High with remaining sauce, drop heaping tablespoons filled with sauce over every eggplant roll ensuring it’s effectively distributed.

16- Minimize the contemporary mozzarella cheese into slices after which break aside utilizing your fingers. Add the cheese excessive, I used 5 to six oz of mozzarella cheese right here, you should use extra should you like.

Cowl with a big sheet of aluminum foil and bake at 400 F levels for 25 minutes. Then take away the foil and bake uncovered for 10 minutes till the cheese is properly melted. You can even broil for a minute or two if you wish to get the cheese a bit bit brown. High with contemporary basil, let sit for five minutes after which serve.

step by step picture collage of making paneer eggplant roll ups

Make with Lasagna Sheets

You can also make the very same recipe with lasagna sheets. Cook dinner the lasagna sheets in line with directions on the package deal after which layer them up with the identical filling. The recipe will stay the identical besides after all while you use lasagna sheets, the recipe received’t be gluten-free anymore (till and until you employ gluten-free lasagna sheets).

Make Forward Directions

These paneer eggplant roll ups are straightforward to make upfront. You possibly can prep your complete factor, cowl it and place it within the fridge in a single day. You possibly can bake it the following day.

If you would like, you’ll be able to even make elements of this recipe upfront, like make the filling upfront after which simply put the sauce and every little thing collectively the following day.

Helpful Ideas

  • Though “sweating” the eggplant (including salt to start with) isn’t crucial, I like to recommend you do it. The slices are sturdier this manner, I do know it’s an additional step however value it for my part.
  • Chances are you’ll add completely different greens like onion, peppers to the filling as effectively. I might cook dinner these veggies together with the spinach.
  • In the event you don’t like mozzarella cheese or you have got another cheese readily available, you’ll be able to positively use that.
  • Be certain to chop all eggplant slices equally in order that they cook dinner in the identical period of time within the oven. Don’t minimize them too thin- they are going to tear up after being baked and be troublesome to roll and don’t minimize them too thick both or they are going to be troublesome to roll. 1/4 inch is ideal.
  • I made contemporary paneer for this recipe with 1 & 1/2 liter milk (which yielded 250 grams of paneer), and I feel it really works nice for this recipe. The contemporary paneer makes the filling very creamy. Nonetheless should you can’t make contemporary paneer, use store-bought paneer and soak it in heat water for 20 minutes after which use within the recipe.
paneer eggplant rolls served in a plate with knife and fork

Extra Fusion Paneer Recipes

Paneer and Vegetable Lasagna is at all times a crowd pleaser and nice for vacation events.

Speaking about entertaining, it’s onerous to go incorrect with a plate of those Paneer Nachos. These are dangerously addictive with all these flavors.

This Paneer Dip with Spicy Honey is so creamy and goes effectively with pita chips, baguette and extra.

In the event you’ve tried this Recipe then don’t neglect to fee the recipe! You can even comply with me on FbInstagram to see what’s newest in my kitchen and on YouTube to observe my newest movies.

Paneer Eggplant Rolls-Ups

over head shot of paneer eggplant rolls

Manali

These Paneer Eggplant Roll-Ups are stuffed with a creamy paneer and spinach filling and topped with a spiced tomato sauce and mozzarella cheese. These vegetarian roll-ups are gluten-free and make an important dish to serve whereas entertaining!

Prep Time 26 minutes

Cook dinner Time 45 minutes

Whole Time 1 hr 10 minutes

Course Most important Course

Delicacies Indian, Italian

Servings 4

Energy 348 kcal

Put together the eggplant slices

  • Slice every eggplant into 1/4 inch thick slices lengthwise. From one medium eggplant, you’d get 6 to 7 slices every.

  • Organize the eggplant slices on a board and add salt generously over them. Flip and sprinkle on the opposite facet too. Let the eggplants sit for quarter-hour, that is known as “sweating” the eggplant. They may launch moisture and this can stop them getting too soggy within the oven.

  • After quarter-hour, you’ll discover that the eggplant slices have launched moisture. Pat dry every eggplant slice from either side utilizing a paper towel. Organize them on a calmly greased baking sheet, spray with a bit oil and bake at 400 F levels for 10 minutes. Take away from oven and put aside.

Make the paneer spinach filling

  • Warmth 1 teaspoon oil in a pan on medium warmth. As soon as the oil is sizzling, add chopped garlic and sauté few seconds after which add spinach to it (I used child spinach). The leaves will begin wilting as you stir.

  • Cook dinner the spinach for round 8 to 10 minutes till the moisture from the spinach actually dries out. Then take away pan from warmth and squeeze as a lot remaining water as you’ll be able to from the spinach by squeezing it along with your fingers. Then chop this spinach and put aside.

  • To make the filling, take a big bowl and to that add crumbled paneer (I exploit contemporary paneer), ready chopped spinach, 1/2 teaspoon salt, black pepper, garam masala and chopped basil. Stir with a spatula and blend till every little thing is effectively mixed.

Make the spiced sauce

  • To a pan on medium warmth, add 2 cups of crushed tomatoes together with cardamom powder, garam masala, Kashmiri crimson chili powder, butter, tomato paste, cream, 1/2 teaspoon sugar, 1/4 teaspoon salt, kasuri methi and a pair of tablespoons water. Stir till every little thing is effectively mixed and the sauce is heated by means of.The crushed tomatoes that I used had no added sugar or salt, if yours have added sugar and salt then regulate the quantities right here accordingly.

Fill and roll the eggplants

  • Take one of many baked eggplant slices and place it on a flat floor. Take 1 heaping tablespoon filled with the paneer and spinach combination and place it over the broad finish of the eggplant slice.

  • Roll the slice till you attain the opposite finish and seal it. Fill and roll all of the eggplant slices in the identical manner.

Layer and bake

  • Take an oblong baking pan (I’ve used 12 x 9 inch dish) and add 3/4 cup the ready sauce on the backside of the pan. Unfold it across the pan utilizing a spatula.

  • Then place the ready eggplant roll ups over the sauce, I may place 12 rolls into the pan. High the rolls with the remaining sauce. After which with contemporary mozzarella cheese.

  • Cowl with a big sheet of aluminum foil and bake at 400 F levels for 25 minutes. Then take away the foil and bake uncovered for 10 minutes till the cheese is properly melted. You can even broil for a minute or two if you wish to brown the cheese a bit. High with contemporary basil, let sit for five minutes after which serve.

  • Though “sweating” the eggplant (including salt to start with) isn’t crucial, I like to recommend you do it. The slices are sturdier this manner, I do know it’s an additional step however value it for my part.
  • Chances are you’ll add completely different greens like onion, peppers to the filling as effectively. I might cook dinner these veggies together with the spinach.
  • Be certain to chop all eggplant slices equally in order that they cook dinner in the identical period of time within the oven. Don’t minimize them too thin- they are going to tear up after being baked and be troublesome to roll and don’t minimize them too thick both or they are going to be troublesome to roll. 1/4 inch is ideal.
  • I made contemporary paneer for this recipe with 1 & 1/2 liter milk (which yielded 250 grams of paneer), and I feel it really works nice for this recipe. The contemporary paneer makes the filling very creamy. Nonetheless should you can’t make contemporary paneer, use store-bought paneer and soak it in heat water for 20 minutes after which use within the recipe.

Energy: 348kcalCarbohydrates: 28gProtein: 15gFats: 22gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.1gLdl cholesterol: 53mgSodium: 708mgPotassium: 1268mgFiber: 11gSugar: 15gVitamin A: 6384IUVitamin C: 35mgCalcium: 434mgIron: 4mg



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