Both the aubergine slices and the lentil sauce can be prepared the day before, if you want to get ahead. In fact, you can make the whole dish a day ahead, up until before it goes into the oven, chill in the fridge and then just bring to room temperature before warming up.
The coconut dal is a great recipe in its own right. Double it, if you like, and serve with our curry-crusted swede steaks (see p. 63), and some rice. Pictured overleaf.
3 | large aubergines, stalks removed, each aubergine cut lengthways into 6 x 1⁄2cm-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 | |
COCONUT DAL | |
3 tbsp | olive oil |
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 |
1⁄2 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) |
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