Brinjal Spaghetti With Paneer Crumbles

Brinjal Spaghetti With Paneer Crumbles

Who says veggies cannot be exciting? Every vegetable has the potential to be on your plate in style. Without the added succinct flavor of them, no dish is complete. And to add in the health quotient, oh well it sure beats anything. For instance, take brinjal (aubergine or eggplant), it’s a delicious way to add fiber, vitamin c, iron, magnesium to your body. You can make a brinjal curry or a sabji to go on the side or fry it with besan as a crispy treat or you can even turn it into a pizza base and top it with your favorite topping. I short, it just fits to tingle any tastebud. Thus, it was my first choice to give my spaghetti a special touch. Of course, the paneer (cottage cheese) just took it up a notch. Try it. It’s easy and will definitely come handy whenever you want to wing something tasty without much effort.

Ingredients :

 200 gm spaghetti or 1 bowl of boiled spaghetti

Brinjal – 1 big brinjal

1 cup mozzarella cheese

Two medium onion – chopped

3 small garlic – finely chopped

Sugar – 1 tsp

Salt to taste

Schezuan chutney – 2 tsp

Freshly ground black pepper 1/3rd tsp

Chilli flakes – 1 tsp

Crumbled paneer – 1 tbps

Oil – 1 tbps

Chilli – 1 chopped

Method:

In a hollow pan heat the oil and fry the onions till they are pink. Sprinkle the sugar. Now put the chilli and let it pop, then quickly scoop in the schezuan chutney. Sprinkle the salt. Mind you, the chutney too has salt in it, so use salt based on the adequate taste. Now stir it for two mins and mix in the medium cut brinjals in it. Cover the pan, reduce the heat to minimum and let it cook for minimum of 15 mins. Stir it occasionally to ensure that the brinjal mix doesn’t get stuck to the bottom of the pan. When the brinjal is thoroughly cooked, just mix it all and add the cheese to it. As the cheese melts, transfer the spaghetti into the pan and mix it all once again. Mix it in a way that the spaghetti is completely coated with cheese and brinjal. Further Reduce the heat to low, cover the pan and let the spaghetti cook for two to three minutes. Remove from heat and let it rest. Meanwhile, in a small non-stick pan, pour two to three drops of oil, sprinkle a pinch of salt and sugar and toss the crumbled paneer in the pan. Remove from heat when the sugar melts and the paneer turns a light brown.

Now plate the spaghetti. Sprinkle the crumbled paneer and chilli flakes on top of it and serve. Enjoy!

 

– EB

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