Stuffed aubergine in curry and coconut dal

dinner · ⏱ 70 min · 4 portions · 38.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/248/stuffed-aubergine-in-curry-and-coconut-dal/