Yotam Ottolenghi’s stuffed aubergine in curry and coconut dal
4 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
The whole family will enjoy this wholesome dish.
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Ingredients (21)
STUFFED AUBERGINE
3 | large aubergines — stalks removed, cut lengthways into 6 by 1/2cm thick slices |
3 tbsp | olive oil |
220 g | paneer — (or extra-firm tofu) roughly grated |
2 | limes — 1 tsp lime zest and 2 tbsp lime juice |
45 g | hot mango pickle — (or hot mango atchar) roughly chopped, plus extra to serve |
5 g | fresh coriander — roughly chopped, plus extra to serve |
100 g | spinach leaves — large in size, stems removed |
salt and black pepper |
COCONUT DAL
3 tbsp | olive oil |
5 | banana shallots — peeled and finely chopped |
45 g | fresh ginger — peeled and finely chopped |
2 | red chillies — finely chopped |
30 g | fresh curry leaves |
1 tsp | black mustard seeds |
1 tsp | ground cumin |
1 tsp | ground coriander |
1/2 tsp | ground turmeric |
2 tsp | curry medium powder |
2 tsp | tomato paste |
100 g | dried red lentils |
400 ml | coconut milk |
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