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Stuffed aubergine in curry and coconut dal

Tender stuffed aubergine in a rich coconut curry dal.
Creamy paneer and tofu with lime-bright, mango-pickle heat.
Golden, spoonable and fragrant with coriander and spinach.

dinner ⏱ 70 min 445 kcal / portion 38.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Stuffed aubergine in curry and coconut dal
v6 · rb0e705f985 20260727Z1751 3 tbsp olive oil 100 g spinach salt to taste 5 pieces banana shallot 45 g ginger 2 pieces red chilli 30 pieces curry leaf 🔥 preheat oven to 220°C fan 🌀 toss aubergines with olive oil, salt, and black pepper 🔥 ⏱ 25 min bake aubergines, flipping halfway, until softened and lightly browned ⏳ cool baked aubergines 🍳 ⏱ 8 min fry shallots in olive oil until golden 🍳 ⏱ 2 min cook ginger, half chilli, and half curry leaves 🌀 ⏱ 1 min add spices, tomato paste, and lentils and stir 🍳 ⏱ 20 min simmer dal with coconut milk and water until thick pour lentil sauce into baking dish for assembling rolls 🔪 mix paneer with lime zest, mango pickle, lime juice, coriander, and salt 🍽 assemble aubergine rolls with baked lentil sauce, spinach, and paneer filling 🔥 ⏱ 15-20 min bake assembled rolls until golden-brown and bubbling ⏳ ⏱ 5 min rest baked rolls ⏱ 1 min crisp remaining chilli and curry leaves in remaining oil 🍽 scoop crisp chilli and curry leaves over rolls, drizzle with remaining lime juice, and serve with coriander Stuffed Aubergine Curry 🥘 3 pieces aubergine black pepper to taste 220 g paneer 220 g tofu 2 pieces lime 45 g mango pickle 5 g coriander 1 tsp mustard seed 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric 2 tsp curry powder 2 tsp tomato paste 100 g dried red lentil 400 ml coconut milk 600 ml water aubergine, black pepper spinach half · 1 piece half · 15 pieces coconut milk, water salt half · 1 piece half · 15 pieces
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Preparation steps

  1. preheat oven to 220°C fan
  2. toss aubergines with olive oil, salt, and black pepper
  3. bake aubergines 25 minutes, flipping halfway, until softened and lightly browned
  4. cool baked aubergines
  5. fry shallots in olive oil for 8 minutes until golden
  6. cook ginger, half chilli, and half curry leaves for 2 minutes
  7. add spices, tomato paste, and lentils and stir for 1 minute
  8. simmer dal with coconut milk and water for 20 minutes until thick
  9. pour lentil sauce into baking dish for assembling rolls
  10. mix paneer with lime zest, mango pickle, lime juice, coriander, and salt
  11. assemble aubergine rolls with baked lentil sauce, spinach, and paneer filling
  12. bake assembled rolls 15-20 minutes until golden-brown and bubbling
  13. rest baked rolls for 5 minutes
  14. crisp remaining chilli and curry leaves in remaining oil for 1 minute
  15. scoop crisp chilli and curry leaves over rolls, drizzle with remaining lime juice, and serve with coriander

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