Cottage Cheese & Tomato Stuffed Eggplants

by MalaShenoy
Home made cottage cheese recipe
Print Recipe
Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 25 minutes
Servings
people
Ingredients
  • Eggplant : 3 medium -
  • Coriander powder : 1 tsp -
  • Cumin powder : 1 tsp -
  • Garlic minced : 4 - 6 cloves
  • Ripe tomatoes, coarsely chopped : 2 - 3 medium
  • Bay leaf : 1 nos -
  • Cottage cheese / paneer : 250 gm -
  • Grated cheese : ½ cup -
  • Egg beaten : 2 nos -
  • Freshly chopped coriander leaves : 2 tsp -
  • Olive oil : 4 - 6 tsp
  • Salt and pepper : few -
Cuisine North Indian
Prep Time 25 minutes
Servings
people
Ingredients
  • Eggplant : 3 medium -
  • Coriander powder : 1 tsp -
  • Cumin powder : 1 tsp -
  • Garlic minced : 4 - 6 cloves
  • Ripe tomatoes, coarsely chopped : 2 - 3 medium
  • Bay leaf : 1 nos -
  • Cottage cheese / paneer : 250 gm -
  • Grated cheese : ½ cup -
  • Egg beaten : 2 nos -
  • Freshly chopped coriander leaves : 2 tsp -
  • Olive oil : 4 - 6 tsp
  • Salt and pepper : few -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 250°C.
  2. Halve the eggplant lengthwise.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  3. Apply olive oil on the skin of the eggplant and place them in the baking dish, cut sides up.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  4. Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 30-35 minutes or until tender.
  5. Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
  6. In a skillet, heat the olive oil over medium heat. When it is hot minced garlic to it. Cook over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  7. Add the tomatoes, coriander powder, cumin powder, bay leaf, salt, and pepper. Cook, stirring often, for 3 - 4 minutes.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  8. Enter Step
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  9. Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 5-7 minutes or until the mixture is pulpy and well flavored. Add a little water to cook the eggplant. Discard the bay leaf.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  10. Lower the oven temperature to 190°C.
  11. Stir the paneer / cottage cheese, grated cheese, salt, and pepper into the eggplant mixture.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  12. Once the mixture is little cool, stir in the beaten egg and chopped coriander leaves. Fill the eggplant shells back with the stuffing.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  13. Enter Step
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  14. Enter Step
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  15. Reserve some of the grated cheese for later.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  16. Return the shells to the baking dish. Sprinkle with olive oil.
  17. Bake the eggplants for 30 - 40 minutes or until the shells are tender when pierced with a skewer.
  18. Sprinkle grated cheese and bake for 10 more minutes till the cheese melts.
    Cottage Cheese & Tomato Stuffed Eggplants – pachakam.com
  19. Serve with garlic bread.
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