Name: Cottage Cheese & Tomato Stuffed Eggplants
Prep time: 25 min
Total time: 25 min
Ingredients: Eggplant : 3 medium; Coriander powder : 1 tsp; Cumin powder : 1 tsp; 6 cloves Garlic, minced : 4; 3 medium Ripe tomatoes, coarsely chopped : 2; Bay leaf : 1 nos; Cottage cheese / paneer : 250 gm; Grated cheese : ½ cup; Egg beaten : 2 nos; Freshly chopped coriander leaves : 2 tsp; 6 tsp Olive oil : 4; Salt and pepper : few

Cottage Cheese & Tomato Stuffed Eggplants

By MalaShenoy

• July 10, 2014

Cottage Cheese & Tomato Stuffed Eggplants

Home made cottage cheese recipe

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Prep Time 25

Total Time 25

Cuisine North Indian

Servings people

Ingredients

Eggplant : 3 medium
Coriander powder : 1 tsp
Cumin powder : 1 tsp
6 cloves Garlic, minced : 4
3 medium Ripe tomatoes, coarsely chopped : 2
Bay leaf : 1 nos
Cottage cheese / paneer : 250 gm
Grated cheese : ½ cup
Egg beaten : 2 nos
Freshly chopped coriander leaves : 2 tsp
6 tsp Olive oil : 4
Salt and pepper : few

Instructions

Preheat the oven to 250°C.
Halve the eggplant lengthwise.
Apply olive oil on the skin of the eggplant and place them in the baking dish, cut sides up.
Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 30-35 minutes or until tender.
Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
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.
Add the tomatoes, coriander powder, cumin powder, bay leaf, salt, and pepper. Cook, stirring often, for 3 - 4 minutes.
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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.
Lower the oven temperature to 190°C.
Stir the paneer / cottage cheese, grated cheese, salt, and pepper into the eggplant mixture.
Once the mixture is little cool, stir in the beaten egg and chopped coriander leaves. Fill the eggplant shells back with the stuffing.
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Reserve some of the grated cheese for later.
Return the shells to the baking dish. Sprinkle with olive oil.
Bake the eggplants for 30 - 40 minutes or until the shells are tender when pierced with a skewer.
Sprinkle grated cheese and bake for 10 more minutes till the cheese melts.
Serve with garlic bread.