Stuffed aubergine in curry and coconut dal - Penguin Books Australia

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
• 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 of coconut milk (at least 70% coconut extract)