Stuffed Eggplant Rolls in Golden Coconut Curry Sauce
Discover a creative vegetarian recipe featuring eggplant rolls stuffed with lentils and paneer cheese, baked in a rich, creamy coconut curry sauce.
When thinking of stuffed vegetables, peppers, zucchini, or vine leaves usually come to mind, but this time eggplant takes center stage. Instead of the usual preparation, thin slices of eggplant are transformed into soft, golden rolls hiding a rich filling of cooked lentils, paneer cheese, and fresh cilantro.
The rolls are served in a thick, creamy curry sauce based on coconut milk, tomatoes, cashews, and a warming spice blend of turmeric, cumin, cinnamon, and cardamom. The combination of the eggplant absorbing the sauce, the lentils, and the cheese creates a rich and satisfying vegetarian dish that makes a wonderful lunch or dinner.
Each serving contains approximately 489 calories, 23 grams of protein, and 8 grams of dietary fiber, offering a nutritious meal based on vegetables and legumes without compromising on flavor.
Ingredients
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Eggplant Rolls & Filling: 2 medium eggplants, 1 package (250g) cooked lentils in tomato sauce, 70g paneer cheese diced small, 2 tbsp fresh chopped cilantro.
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Golden Curry Sauce: 1 tbsp butter, 2 large shallots finely chopped, 150g sweet cherry tomatoes, 1-2 green chili peppers deseeded and chopped, 3 minced garlic cloves, 1 tbsp fresh ginger paste, 40g natural cashews, 1 can (400ml) coconut milk/cream, 50ml water, salt, and freshly ground black pepper.
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Warming Spice Blend: 1 heaping tbsp ground turmeric, 1 tsp ground cumin, ½ tsp ground cilantro, ¼ tsp cinnamon, ¼ tsp ground cardamom.
Preparation
Cut the ends of the eggplants and slice them lengthwise into thin, even slices. Lightly salt the slices and let them rest for 10 minutes to draw out excess moisture and bitterness, then pat dry with paper towels. Heat a little oil in a skillet and fry the eggplant slices in batches for 2-3 minutes per side until golden and soft.
In the same skillet, melt the butter and sauté the shallots and cherry tomatoes until soft. Add the chili pepper, garlic, ginger, and spice blend, frying briefly until aromatic. Add the cashews, coconut milk, and water, bring to a gentle simmer, and cook for about 10 minutes. Blend the mixture until smooth and creamy.
In a bowl, mix the lentils, paneer cubes, and half of the cilantro. Place a spoonful of the filling at the edge of each eggplant slice and roll tightly.
Pour the golden curry sauce back into the skillet and arrange the eggplant rolls over the sauce. Bake in a preheated oven at 200 degrees Celsius for 20 minutes until bubbling and golden. Sprinkle with the remaining cilantro and serve hot.
