A little while back, we shredded some Paneer to put on a pizza to make Paneer Tikka MaPizza. It worked so well that we shredded another block of the Indian cheese to make Paneer Curry Poutine a month or so later. Well, we decided it was time to shred some more paneer again for another flatbread! This time, we changed up the sauce and made a curried roasted asparagus puree for that purpose!
After assembling everything, we baked until the paneer just started to brown on top, and we were ready to eat!
Time: 60 Minutes
Ingredients:
- Eggplant
- Garlic
- Butter or Ghee
- Garam Masala
- Salt
- Optional: Tomatoes
- Red Pepper Flakes (Optional for additional heat)
- Pizza Crust (store bought or Make Your Own)
- Paneer
Method:
- Preheat your oven to 350 degrees.
- Peel your garlic
- Rinse and dry your eggplant, and then remove the top.
- Cut little slits in your eggplant, and stuff your garlic cloves in.
- Spray your eggplant with a little olive oil, and then wrap it in foil, and bake for 35 minutes until it softens.
- As your eggplant roasts, use a box grater or your food processor’s shredding plate to grate your paneer.
- Remove your eggplant from the oven, unwrap, and let cool briefly.
- Pour your eggplant and all of the juices from the foil into your blender, and add diced tomatoes if using. Then, puree.
- Pour your eggplant puree into a saucepan. Add a little butter or ghee, some salt, and your garam masala. Stir together, and bring to a simmer.
- As your eggplant sauce heats, arrange your pizza crust/dough on baking sheets or a pizza stone.
- Spread your eggplant sauce atop your pizza crust/dough. If using red pepper flakes, sprinkle them atop your sauce. Then, arrange your shredded paneer atop everything evenly.
- Bake for 20-25 minutes until your cheese starts to caramelize.
- Plate, devour, and enjoy!
