Auberginenröllchen mit Paneer (aubergine rolls with paneer)
Units
Temperature
Servings
Ingredients
Aubergine rolls
- 2 large aubergines, sliced lengthwise, 5 mm thick, 12 usable slices rounded
- 30 ml olive oil, for brushing rounded
- 250 g paneer, coarsely grated rounded
- 30 g fresh coriander rounded
- 1 green chilli, finely chopped (optional) rounded
- 5 g ground cumin rounded
- 5 g garam masala rounded
- 5 g fine salt rounded
Tomato sauce
- 400 g chopped tomatoes rounded
- 100 g onion, finely chopped rounded
- 2 garlic cloves rounded
- 20 ml neutral oil rounded
- 5 g ground cumin rounded
- to taste fine salt rounded
Method
Method
- Brush the aubergine slices with olive oil on both sides and grill or pan-fry in batches, 2 minutes per side, until pliable and lightly marked, not raw and stiff; they need to bend without cracking. Set aside to cool slightly.
- Combine the paneer, coriander, chilli if using, cumin, garam masala and salt in a bowl, mixing to an even filling.
- For the sauce, heat the oil in a pan and sweat the onion and garlic for 4 minutes, until softened. Add the tomatoes and cumin, simmer 10 minutes, and season with salt.
- Spread a thin layer of sauce over the base of a baking dish.
- Place a spoonful of the paneer filling at one end of each aubergine slice and roll up. Arrange seam-down in the dish, packed snugly.
- Spoon the remaining sauce over the rolls. Bake at 190°C for 20 minutes, until bubbling at the edges and hot through.
Notes
- Pre-cook the aubergine slices until genuinely pliable, not just marked. Undercooked slices crack and split as you roll them; they should bend easily without resistance.
- Slice the aubergine evenly, about 5 mm thick. Thicker slices are harder to roll cleanly; much thinner and they tear.
- Pack the rolls snugly in the dish, seam-down, so they hold their shape rather than unrolling as the sauce bubbles around them.
- It keeps for 3 days in the fridge and reheats well, covered, in a moderate oven.
Ingredient substitutions
- Paneer can be a firm feta or halloumi, grated the same way, for a saltier, sharper filling.
- Garam masala can be swapped for a mild curry powder if unavailable.
- A drizzle of yoghurt over the finished dish is a good, cooling addition alongside the tomato sauce.