Paneer-Bhaingan Bhurji /Eggplant Cheese spread
 
Prep time
Cook time
Total time
 
This simple mix of eggplant and paneer is mildly spicy and is a great side for rotis or topped on some good bread.
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 4-6
Ingredients
For the fresh soft Paneer
  • 1 liter whole milk or 4 cups
  • 2 tsp lemon juice, Juice from a whole lemon
  • ½ cup of ice cubes
For the eggplant
  • 1 eggplant
  • 1+1 tbsp vegetable oil
  • 1 tsp cumin
  • ½ onion, peeled and finely diced
  • 2 green chilies, finely sliced
  • 1 tbsp ginger garlic paste
  • 1 large tomato, chopped
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp chili powder(hot)
  • ½ tbsp garam masala
  • 3-4 tbsp of finely chopped cilantro
  • 2 tbsp of shredded mozzarella
For the Basil Pesto
  • 1 small fistful of basil, washed
  • 2 tbsp walnuts
  • 3 whole garilc, peeled
  • 2 tbsp olive oil
  • ⅓ salt
  • pepper
  • 1 tsp lemon juice
To serve with:
  • French bread, sliced diagonally
  • ¼ red onion, very finely chopped
  • Fresh basil leaves for garnish
Instructions
Making the fresh paneer:
  1. In a sauce pan, add the milk and bring it to a boil. Once you see the milk boil, add the lemon juice and keep mixing it. You will see the milk curdle and when you see the milk solids separate from the whey, switch off the flame. Add the ice cubes to cool off the cheese. Let the cheese settle for 2 minutes and drain it in a cheese cloth or a thin strainer. Add a cloth over it and a weight on it so the extra water will drain off. Let it stand for 30 minutes to an hour.
How to make the Bhaingan/Eggplant
  1. Brush the eggplant with 1 tbsp oil and bake it in a hot 400 degrees oven for 30 minutes. Take it out and let rest for 15 minutes and peel the skin. Finely chop it, set aside.
  2. In a saute pan, add 1 tbsp oil and once it gets hot, add the cumin and let it brown. Add the onion and saute until it softens for about 1 minute. Add the green chilies, ginger garlic paste and saute for 30 seconds. Add the tomatoes, salt, turmeric and chili powder and saute on medium heat for a minute. Add 2 tbsp of water and let the spices cook. Keep sauteing for 2-3 minutes. If it gets too dry, add another few tablespoons of water.
  3. Add the chopped eggplant, garam masala and turn the heat to low and cook on low for 5-7 minutes. Add the drained paneer and toss well. Turn the heat to high and let it brown for 2 minutes tossing regularly.
  4. Turn off the heat and add the cilantro, mix well.
Pesto:
  1. Grind the basil, walnuts, garlic, olive oil and salt and pepper, lemon juice. Set aside.
Assembly:
  1. Preheat the oven to 400 or turn the broiler.
  2. When you are ready to assemble, take a oven proof dish, add the eggplant-paneer bhurji and top it with mozzarella cheese and bake until the cheese browns and melts.
  3. Arrange the bread on a board.
  4. Top it with some warm eggplant-paneer bhurji, top with some onion, some pesto and garlic with some fresh basil leaves.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/06/14/paneer-bhaingan-bhurji-eggplant-cheese-spread/