Ottolenghi Stuffed Aubergines in Curry & Coconut Dal from FLAVOUR

Name: Ottolenghi Stuffed Aubergines in Curry & Coconut Dal from FLAVOUR
Ingredients: 3 large aubergines, stalks removed, each aubergine cut lengthways into 6 x ½cm-thick slices (750g); 3 tbsp olive oil; 220g paneer (or extra-firm tofu), roughly grated; 2 limes: finely grate the zest to get 1 tsp, then juice to get 2 tbsp; 45g hot mango pickle, roughly chopped, plus extra to serve; 5g coriander, roughly chopped, plus extra to serve; 100g large (not baby) spinach leaves, stems removed (60g); salt and black pepper; 5 banana shallots, peeled and finely chopped (250g); 45g 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; ½ tsp ground turmeric; 2 tsp medium curry powder; 2 tsp tomato paste; 100g dried red lentils; 1 x 400ml tin coconut milk (at least 70% coconut extract)

thehappyfoodie.co.uk

From his brand new cookbook FLAVOUR, Ottolenghi's aubergines stuffed with paneer are served on a bed of coconut dal.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

3 large aubergines, stalks removed, each aubergine cut lengthways into 6 x ½cm-thick slices (750g)
3 tbsp olive oil
220g paneer (or extra-firm tofu), roughly grated
2 limes: finely grate the zest to get 1 tsp, then juice to get 2 tbsp
45g hot mango pickle, roughly chopped, plus extra to serve
5g coriander, roughly chopped, plus extra to serve
100g large (not baby) spinach leaves, stems removed (60g)
salt and black pepper
5 banana shallots, peeled and finely chopped (250g)
45g 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
½ tsp ground turmeric
2 tsp medium curry powder
2 tsp tomato paste
100g dried red lentils
1 x 400ml tin coconut milk (at least 70% coconut extract)