Eggplant with paneer and saffron cream

For 4 people:


Cut the stalks off the eggplants, then cut them in half lengthwise. Scoop them out as much as possible, trying to get a hollow (With a knife or spoon)! Put the aubergines in the oven lightly sprinkled with olive oil or ghee. Oven at 180° for about 15/20 minutes depending on the size of your aubergines.slice the onion.in a pan, pour 2 tablespoons of olive oil or ghee. Add a glass of water. Add the eggplant flesh, onion and cumin. Cook until the flesh of the eggplant is cooked (about 10 minutes on high heat). Add water if necessary to prevent the preparation from burning. Put on a low heat. Stir. In a small saucepan, pour the cream and the saffron. Simmer gently. The sauce should turn yellow "Saffroned". The amount of saffron you need to use will depend on its quality or "strength". Taste and adjust! Blend in the immersion blender for a more airy sauce.Take the eggplants out of the oven, stuff them, season to taste and top with the saffron cream.Your eggplants are ready!


A perfect vegetarian meal. Saffron's virtues are digestive, regenerative and aphrodisiac. Eggplant has properties: sweet/hot/heating

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