Baked Aubergine with Spicy Paneer Topping

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Baked Aubergine with Spicy Paneer Topping Recipe


By Monish Gujral Published: April 6, 2015



    1. In a pan add a spoon of butter, add the chopped onions, garlic and saute till brown.
    2. Add the paneer, salt, capsicum, kitchen king(curry powder) and saute for another 5 mins. Then add a spoon(or according to taste) of tomato ketchup and saute till a sticky consistency of the mix is achieved. Set aside.
    3. Grease the egg plant with olive oil and cut thick round slices.
    4. Heat oven to 200C/fan 180C/gas. Now take a baking tray, line it with utter paper. Place the eggplant slices in rows. Drizzle olive oil and pop the eggplant in the oven for 4-5 mins.
    5. Pull it out and add the the paneer mix like pizza topping.
    6. Sprinkle mozzarella cheese and cheddar cheese generously. Sprinkle oregano, rosemary and mint.
    7. Drizzle olive oil on the little pizzas and bake for 15-20 mins. (depends on the thickness of your slices).
    8. Enjoy with a green salad.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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