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Stuffed Aubergine in Coconut Dal
Introduce
Chef :
Shelly ZevioStuffed Aubergine in Coconut Dal
This is my simplified version of a Yotam Otterlenghi recipe
Ingredient
Food ration :
3 peopleCooking time :
1 hour
100 g
mango pickle
45 g
ginger (grated)
2
shallots
1 tablespoon
12 in 1 leaf curry powder
1 tsp
cumin
1/2 tsp
turmeric
2 tsp
tomato paste
1 Can
coconut milk
Cooking instructions
* Step 1
Slice aubergines into 1cm slices and roast for 30 minutes at 180 degrees C. Crete filling by adding half a tub of cottage cheese to 100g mango pickle. Squeeze over juice of 1 lemon. Mix and put into aubergine and roll the aubergines until closed.
* Step 2
Add 2 chopped shallots to a hot pan with a teaspoon of oil and fry for 5 minutes, until golden. Add the ginger, spices, tomato paste and lentils. Stir for a minute, then add the coconut milk, 400ml of water and ¾ teaspoon of salt. Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a medium baking dish
* Step 3
Place rolled aubergines into the lentil mixture and bake for another 10 minutes
Note: if there is a photo you can click to enlarge it
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