|Cooking time: 30 minutes|
This is a very delicious and unusual dish in which large slices of steamed eggplant are rolled up around slices of fresh homemade cheese (curd) and baked with an Indian-style richly spiced tomato sauce. It's a good choice for entertaining friends or family or for a special meal.
Note: When serving this dish with rice, you can cook the rice with the whey from the curd. Combine 1 part rinsed rice with 2 parts whey. Bring to a boil, cover, and turn the heat to the lowest possible setting. Cook until the grains are soft and the liquid is completely absorbed.
Nutritional Information Per Serving:
Calories: 223, Fat 9.9g (89 cal), Carbohydrate 25.7g (102 cal), Protein 7.8g (32 cal)
Added information: Saturated Fat 4.3g, Cholesterol 24mg, Sodium 495mg, Dietary Fiber 2.5g
Curd, or Paneer, is easy to make and not terribly time-consuming. Below I've given several methods of draining, each of which results in a different texture and shape. I usually use the first method, which is the quickest and produces a curd similar in texture to firm tofu. The second and third methods yield an even firmer curd comparable to extra-firm tofu.
8 cups whole milk
1 cup plain yogurt, nonfat, low-fat, or whole
2-4 Tbsp. fresh lemon juice, or as needed
1. Bring the milk to a boil in a large heavy-based saucepan on medium-high heat. Separately beat the yogurt until smooth. Just as the milk begins to froth up to a boil, reduce the heat to low and stir in the yogurt until well combined.
2. Slowly pour in the lemon juice, stirring gently. Use just enough lemon juice to allow the curds to separate from the clear yellow whey. You may need more or less lemon juice depending on the acidity of your lemons.
Draining Method 1
Pour the curds and whey into a large fine metal strainer set over a saucepan or bowl to catch the whey. Reserve the whey to use in soups. Press the curds with a spoon, then let them drain for 20-30 minutes. Flip the strainer upside down, letting the curd fall onto a plate or cutting board. Cut into the desired shape.
Draining Method 2
For a firmer texture, pour the curds and whey through a muslin- or cheesecloth-lined strainer set over a large saucepan or bowl to catch the whey. Tie the corners of the muslin together and hang the curd to drain for 1 to 2 hours.
Draining Method 3
Hang the curd for 10-15 minutes only. Then, leaving the curd in the cloth, shape it into a square block and place it under a heavy weight for 1 to 2 hours. This will create a firm block of curd.