Stuffed Aubergine in Curry & Coconut Dal

This was truly wonderful from Flavour by @ottolenghi & @ixta.belfrage

✔️3 large aubergines, stalks removed, each cut lengthways into 6 x ½cm-thick slices (750g)
✔️3 tbsp olive oil
✔️220g paneer roughly grated
✔️2 limes: 1 tsp zest & 2 tbsp juice 
✔️45g hot mango pickle, roughly chopped (I couldn’t find this anywhere so used mango chutney & it was great)
✔️5g coriander, roughly chopped
✔️100g large spinach leaves, stems removed
For the coconut dal:
✔️3 tbsp olive oil
✔️5 banana shallots finely chopped
✔️45g ginger, peeled & grated 
✔️2 red chillies, finely chopped
✔️30 fresh curry leaves (if you can’t get any, you can do without)
✔️1 tsp black mustard seeds
✔️1 tsp ground cumin
✔️1 tsp ground coriander
✔️ ½ tsp ground turmeric
✔️ 2tsp medium curry powder
✔️2 tsp tomato paste
✔️100g dried red lentils
✔️1 x 400ml tin coconut milk 

Heat oven to 220°C fan then toss the aubergines with oil, ¾ tsp of salt & black pepper. Spread out on parchment-lined trays & bake for 25mins, flipping halfway, until softened & browned. Set aside to cool.

Dal: put 2 tbsp of oil in a medium-high heat pan, add the shallots & fry for 8mins, until golden. Add ginger, half chilli & half curry leaves (if using) for 2mins, then the spices, tomato paste & lentils. Stir for 1min, add the coconut milk, 600ml of water & ¾ tsp of salt. Bring to boil then reduce heat to simmer for 20mins, stirring once in a while, until the lentils are soft & sauce is thick. Pour into a baking dish. 

Toss together paneer, lime zest, mango pickle, 1 tbsp lime juice, coriander & ⅛ tsp salt. Place 1 spinach leaf on top of each aubergine slice, put a heaped tsp of paneer mixture in the middle, roll up the aubergine, from the thinner to the thicker end. Put the aubergine roll seam side down in the sauce, press down gently but not so far that they are submerged, & bake for 15–20mins, until the golden-brown on top & the sauce is bubbling. Remove from oven & rest for 5mins.

Heat the remaining oil in a small pan & add the remaining chilli & curry leaves and fry for 1min, until the curry leaves are crisp. Spoon over the rolls with lime juice & coriander

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