Stuffed aubergines in coconut dal recipe

Ingredients

• 3 large aubergines, stalks removed, each aubergine cut lengthways into 6 x ½cm-thick (2x0.5inch) slices (750g/26oz)
• 3 tbsp olive oil
• 220 g paneer (or extra-firm tofu), roughly grated
• 2 limes: finely grate the zest to get 1 tsp, then juice to get 2 tbsp
• 45 g hot mango pickle, roughly chopped, plus extra to serve
• 5 g coriander (cilantro), roughly chopped, plus extra to serve
• 100 g large (not baby) spinach leaves, stems removed
• 1 pinch each of salt and black pepper
• 5 banana shallots, peeled and finely chopped (250g/8.8oz)
• 45 g fresh ginger, peeled and finely chopped
• 2 red chillies, finely chopped
• 30 fresh curry leaves (if you can’t get any, you can also do without)
• 1 tsp black mustard seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tsp medium curry powder
• 2 tsp tomato paste
• 100 g dried red lentils
• 1 x 400ml/14fl oz tin of coconut milk (at least 70% coconut extract)