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We hope you got insight from reading it, now let’s go back to rollatini - the indian twist! recipe. You can have rollatini - the indian twist! using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Rollatini - The Indian twist!:

1. Provide Brinjal - thinly sliced lengthwise
2. Use Cooking oil
3. Use Paneer
4. Get Mozarella cheese
5. Use Chopped coriander
6. Get Chopped fenugreek leaves
7. Get Onion
8. Take tomatoes
9. Use Garlic
10. Prepare Green chillies chopped
11. Prepare Pasta seasoning
12. Use Basil
13. You need Sugar
14. Take Salt

Instructions to make Rollatini - The Indian twist!:

1. Slice the brinjal lengthwise into thin slices. Rub a little oil and salt on it and let it rest for half an hour.
2. Heat 1 tsp oil in a pan. Add the chopped coriander leaves, fenugreek leaves and 2 green chillies and saute for a minute. Add the crumbled paneer and mozarella cheese and turn off the stove. Let it cool.
3. Add 2 tbsp of oil in a separate pan. Add finely chopped onions, 2 green chilles and garlic and saute till it turns brown. Now add the chopped tomatoes and cook till mushy. Add salt, pasta seasoning basil and sugar. Add water and let the sauce cook for about 15-20 minutes. Turn off the stove and let it cool.
4. Now arrange the brinjal slices in an oven tray and let it bake for 20 minutes at 200 degrees C. Remove them and let them cool for 2-3 minutes.
5. Now put a spoonful of the paneer mixture on it and roll it. Roll all the slices similarly. Pour half of the tomato, onion sauce on the oven tray and arrange the rolled brinjal slices on it. Pour the remaining sauce on top and sprinkle cheddar cheese on it. Bake in a preheated oven at 200 degrees C for 10 minutes. Serve hot with garlic rolls or just enjoy as such!

Instead of frying (because who wants to deal with that cleanup, anyway?), the. Here is a lighter, skinnier version of eggplant rollatini without sacrificing any of its original flavor. Eggplant rollatini recipe is often a twist on traditional eggplant parmesan: fried eggplants, milky-cheesy filling, lots of marinara sauce. So since I'm not using pasta I can add extra cheese…right? · This easy to make and healthy vegan Creamy Coconut Lentil Curry recipe is packed full of delicious Indian · Eggplant Rollatini stuffed with a creamy spinach and ricotta filling and baked in the most. The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese.

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