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Home made cottage cheese recipe
Published On: 10 Jul 2014
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
for more details, click the name of the ingredient
Preheat the oven to 250°C.
Halve the eggplant lengthwise.
Apply olive oil on the skin of the eggplant and place them in the baking dish, cut sides up.
Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 30-35 minutes or until tender.
Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
In a skillet, heat the olive oil over medium heat. When it is hot minced garlic to it. Cook over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant.
Add the tomatoes, coriander powder, cumin powder, bay leaf, salt, and pepper. Cook, stirring often, for 3 - 4 minutes.
Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 5-7 minutes or until the mixture is pulpy and well flavored. Add a little water to cook the eggplant. Discard the bay leaf.
Lower the oven temperature to 190°C.
Stir the paneer / cottage cheese, grated cheese, salt, and pepper into the eggplant mixture.
Once the mixture is little cool, stir in the beaten egg and chopped coriander leaves. Fill the eggplant shells back with the stuffing.
Reserve some of the grated cheese for later.
Return the shells to the baking dish. Sprinkle with olive oil.
Bake the eggplants for 30 - 40 minutes or until the shells are tender when pierced with a skewer.
Sprinkle grated cheese and bake for 10 more minutes till the cheese melts.
Serve with garlic bread.
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