These Paneer Eggplant Roll Ups are full of 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!
Colder days name for comforting dishes and whenever you consider comforting meals, pasta positively makes it to the highest of that listing. 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 slightly 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 (similar 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 normal ricotta cheese.
These Paneer Eggplant Roll-Ups
- make an excellent gluten-free various.
- is a lighter dish for the vacations.
- could be prepped and made forward prematurely.
- are nice approach to embody some greens into your weight-reduction plan.
- is good to serve whereas entertaining- every particular person can have 2 to three rolls every.
Three Elements to The Recipe
This paneer eggplant rolls recipe could be majorly divided into 3 components!
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 simple 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.
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 (whole weight 786 grams) and so I received 12 t0 14 slices in whole.
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’ll launch moisture and this can forestall 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 both sides. Then prepare them on a frivolously greased baking sheet. Spray with slightly 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.
5- Prepare 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 arms. 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 check with this put up on how one can make contemporary paneer. Should 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 nicely mixed. Set this apart, the filling is finished.
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 combined collectively and the sauce is heated up. Take away pan from the warmth. Now all elements 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 means. You is perhaps left with 1 to 2 tablespoons of the filling.
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- Prime with remaining sauce, drop heaping tablespoons filled with sauce over every eggplant roll ensuring it’s nicely distributed.
16- Reduce the contemporary mozzarella cheese into slices after which break aside utilizing your arms. Add the cheese excessive, I used 5 to six oz of mozzarella cheese right here, you should utilize extra in case 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 slightly bit brown. Prime with contemporary basil, let sit for five minutes after which serve.
Make with Lasagna Sheets
You can also make the very same recipe with lasagna sheets. Prepare dinner the lasagna sheets in line with directions on the bundle after which layer them up with the identical filling. The recipe will stay the identical besides in fact whenever 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 simple to make prematurely. You may prep your complete factor, cowl it and place it within the fridge in a single day. You may bake it the following day.
If you need, you’ll be able to even make components of this recipe prematurely, like make the filling prematurely 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 essential, I like to recommend you do it. The slices are sturdier this fashion, I do know it’s an additional step however value it for my part.
- You could add totally different greens like onion, peppers to the filling as nicely. I might prepare dinner these veggies together with the spinach.
- Should you don’t like mozzarella cheese or you’ve another cheese readily available, you’ll be able to positively use that.
- Be certain to chop all eggplant slices equally in order that they prepare dinner in the identical period of time within the oven. Don’t reduce them too thin- they’ll tear up after being baked and be tough to roll and don’t reduce them too thick both or they are going to be tough 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 believe it really works nice for this recipe. The contemporary paneer makes the filling very creamy. Nonetheless in case 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.
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 flawed 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 nicely with pita chips, baguette and extra.
Should you’ve tried this Recipe then don’t neglect to charge the recipe! You can even comply with me on Fb, Instagram to see what’s newest in my kitchen and on YouTube to observe my newest movies.
Paneer Eggplant Rolls-Ups
These Paneer Eggplant Roll-Ups are full of 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 excellent dish to serve whereas entertaining!
Put together the eggplant slices
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Slice every eggplant into 1/4 inch thick slices lengthwise. From one medium eggplant, you’d get 6 to 7 slices every.
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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 referred to as “sweating” the eggplant. They may launch moisture and this can forestall them getting too soggy within the oven.
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After quarter-hour, you’ll discover that the eggplant slices have launched moisture. Pat dry every eggplant slice from both sides utilizing a paper towel. Organize them on a frivolously greased baking sheet, spray with slightly oil and bake at 400 F levels for 10 minutes. Take away from oven and put aside.
Make the paneer spinach filling
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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.
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Prepare 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 arms. Then chop this spinach and put aside.
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To make the filling, take a big bowl and to that add crumbled paneer (I take advantage of 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 nicely mixed.
Make the spiced sauce
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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 couple of tablespoons water. Stir till every little thing is nicely 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 modify 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 means.
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 might place 12 rolls into the pan. Prime the rolls with the remaining sauce. After which with contemporary mozzarella cheese.
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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 slightly. Prime with contemporary basil, let sit for five minutes after which serve.
- Though “sweating” the eggplant (including salt to start with) isn’t essential, I like to recommend you do it. The slices are sturdier this fashion, I do know it’s an additional step however value it for my part.
- You could add totally different greens like onion, peppers to the filling as nicely. I might prepare dinner these veggies together with the spinach.
- Be certain to chop all eggplant slices equally in order that they prepare dinner in the identical period of time within the oven. Don’t reduce them too thin- they’ll tear up after being baked and be tough to roll and don’t reduce them too thick both or they are going to be tough 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 believe it really works nice for this recipe. The contemporary paneer makes the filling very creamy. Nonetheless in case 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
