RECIPES

Stuffed Aubergine in Curry and Coconut Dal

SERVES 2

INGREDIENTS

3 large aubergines, stalks removed, each aubergine cut lengthways into 6cm 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

METHOD

1. Heat the oven to 220°C fan. In a large bowl, toss the aubergines together with the oil, ¾ teaspoon of salt and a good grind of black pepper. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool.

2. For the coconut dal, put 2 tablespoons of the oil