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• Paneer-stuffed aubergine in a tomato gravy

Paneer-stuffed aubergine in a tomato gravy

• olivemagazine

Published: December 19, 2014 at 2:28 PM

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Serves 4

A little effort

Total time: 1 hr and 30 mins

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Aubergine is stuffed with moreish Indian Paneer, chillies, coriander and topped with spicy tomato gravy. This dish is worth the effort, you'll be racing to share the recipe with your friends

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Ingredients

Nutrition

• 3 large aubergines

  each sliced lengthways into 6

• oil vegetable

tomato gravy

• 1cm piece root ginger

• 5 cloves garlic

• 1 large onion

  finely chopped (keep ¼ for the stuffing)

• 2 whole green chillies

• 1 (or use green) black cardamom pod

• 1½ tsp black cardamom pod

• ½-1 tsp red chilli powder

• 2 large tomatoes

  quartered and puréed

• 1 tbsp double cream

• ¾ tsp garam masala

• chopped to make a handful coriander

stuffing

• 180g or use a 250g tub of ricotta paneer

• 2 thin ones green chillies

  finely chopped

• chopped to make 4 tbsp coriander

• 1 small tomato

  chopped

Nutrition: per serving

• kcal488
• fat41g
• saturates11.2g
• carbs16.3g
• fibre7g
• protein14.4g
• salt1.71g

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Method

• step 1

  Heat the oven to 180c/fan 160c/gas 4. Brush the aubergine slices with oil and lay on a large non-stick baking sheet.
  Bake until soft, about 20 minutes.

• step 2

  Purée the ginger and garlic together with a splash of water. Heat more oil in a large non-stick pan and add the onions and cook until well browned.
  Add the green chillies, ginger and garlic paste and cook for 1-2 minutes or until the excess water has evaporated and the paste has fried for 30-40 seconds.
  Stir in the cardamom, coriander powder, red chilli powder and season.

• step 3

  Pour in the puréed tomatoes with 150ml water. Cook, covered, stirring occasionally until all the moisture in the pan has evaporated and the spice mix releases oil at the edges, around 15 minutes.
  Then stir-fry the paste for a further 2-3 minutes.

• step 4

  Pour in 300ml water, bring to boil and cook for another 15 minutes, covered. Taste, adjust seasoning and chilli and stir in the double cream, garam masala and half the coriander
  Keep hot on a low flame while you make the stuffing.

• step 5

  Crumble the paneer, add the remaining ingredients for the stuffing and season with salt and 1 tsp freshly ground black pepper
  Put 1½ tsps filling on one edge of a slice of the aubergine and roll. Put in serving dish.
  Repeat with the remaining stuffing and slices.

• step 6

  Pour the hot tomato gravy over the rolls, sprinkle with the reserved coriander and serve.

Authors

olivemagazine

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