Name: Baked Eggplant with Paneer recipe by Affaf Ali at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: Eggplant - 2; Onion - 1; Tomato - 1; Green chilly - 1; Coriander leaves - 3tbspn; Paneer - 100grams; Red chilly powder - 1/4th to 1/2tspn; Amchur - 1/4th tspn; Salt - according to taste; Olive oil - 1tbspn

ABOUT Baked Eggplant with Paneer RECIPE

Baked Eggplant with Paneer. Once a foodie always a foodie... I like food to taste and look good even when its made "Healthy". This is from my recent bakes, easy yummy and made with just a spoon of oil. Absolute weight watchers delight. Stuffing includes onion, tomato, coriander leaves and paneer. Eggplant never tasted so yumm.

Ingredients Serving: 2

Eggplant - 2
Onion - 1
Tomato - 1
Green chilly - 1
Coriander leaves - 3tbspn
Paneer - 100grams
Red chilly powder - 1/4th to 1/2tspn
Amchur - 1/4th tspn
Salt - according to taste
Olive oil - 1tbspn

Instructions

Pre heat oven for 15 minutes @200°C. Line the baking tray with parchment paper.
Cut eggplant lengthwise. (The ones i used were small so cut to halves). Smear with salt and few drops of oil. Bake for 20 to 25 minutes.
Scoop the centre of eggplant. Set aside. In a bowl add finely chopped onion, tomato, coriander leaves, paneer and green chilly.
Season with little salt, chilly powder bit of amchur. Mix well and fill in the eggplant. Bake them for further 15 to 20 minutes. Drizzle eggplants with olive oil before serving.
Serve hot.

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