Stuffed Eggplants with Paneer

Stuffed eggplant with paneer

Yesterday I posted how we made paneer cheese from scratch. Last night I decided to use some of the paneer to make stuffed eggplants. I based this recipe on one that I saw recently on Penniless Parenting, but substituted paneer for the lentils and switched some of the veggies around.

I thought that the paneer would stick together in cooking more than it did, but that didn’t really make a difference to the dish. I would also probably add some chopped parsley to the sauce to give it a bit more flavour but my parsley plant is still quite small. Other than that it was quite yummy.

Ingredients (serves 2)

Olive oil

1 large eggplant (aubergine)

1 onion, diced

2 cloves garlic

1 zucchini, chopped or grated

1 tin crushed tomatoes

200g of paneer cheese

1/4 cup tasty cheese

Method

Cut the eggplant in half lengthways. Use a spoon to scoop out the flesh of the eggplant, keeping the skin intact. You can also use a knife for this but be careful not to cut through the skin.Chop the flesh into small pieces.

Heat the oil in a pan. Add the onion and garlic and cook until soft. Add the eggplant flesh and the zucchini and cook until soft.

Add the tinned tomatoes and paneer to the pan. Simmer for around five minutes. Season to taste with salt and pepper.

Spoon the mixture into the eggplant halves and top with the grated cheese. Bake in the oven at 200C (400F) for around 45 minutes, or until the eggplant halves are soft.

Enjoy with yogurt, lemon juice and pita bread (recipe coming soon).

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Comments

  1. That looks fabulous! I can hardly wait till next month, when we’ll be eating eggplant! They don’t grow in our garden, but I frequent a produce stand near my daughters’ school during the school year. (Too far to drive otherwise). I’d be interested in knowing how you’d change this to include the lentils.

    • Yum, locally-grown eggplants must be delicious 🙂

      If you have a look at the link I posted to the original recipe, it contains lentils instead of paneer, so that might be helpful. Otherwise I would probably add cooked lentils to the mixture with the tinned tomatoes. Hope that helps.

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