Stuffed Aubergines in Curry and Coconut Dal
You can buy the paneer but you have to try making it, it is like a chemistry experiment, only 2 ingredients, Lemon and milk ! really fun and the result is a life achievement and a joy.
Ingredients for the Paneer :
1 litre whole milk
2 Tbsp lemon juice
Method for the Paneer :
Line a large sieve with two clean J-cloths and place in the sink. Pour the milk into a medium, heavy-based saucepan and turn the heat to medium-low. Cook for 20 to 25 minutes, so the milk comes slowly to a boil resist the temptation to turn up the heat. As the milk nears a boil, keep an eye on it and, as it starts to rise in the pan, stir in a tablespoon of lemon juice. As the milk starts to split, add the remaining lemon juice and cook, stirring continuously, until you have a solid and a liquid: the curd and whey.
Pour the contents of the saucepan into the lined sieve, and leave the whey to drain away. Run cold water over the curd to rinse off excess whey, then draw together the J-cloths to form a bag around the curd and squeeze tightly to remove any moisture you should end up with something resembling a wrapped ball. Flatten the package a little on a large plate, then place something heavy, on top another heavy pan, say, or a few tins of food. Refrigerate for at least two hours, until all the liquid has been squeezed out and the curd has set. Keep the paneer wrapped in the J-cloths, cover with cling-film, and keep in the fridge for up to two weeks.
You can add whole or crushed spices to the mixture when it first goes in to the J-cloth for the curds to be pressed. Rosemary, thyme and oregano work well together, as do black pepper and roasted cumin seeds.
Ingredients for the stuffed Aubergines
3 Larges aubergines with stalks removed, each aubergines cut lengthways into 6X 1/2cm thick slices (750g)
3Tbsp 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, + extra to serve
100g large (not baby spinach leaves) stems removed – 60g
Salt and Black pepper.
Ingredients for the coconut Dal
3 Tbsp olive oil
4/5 banana shallots, peeled and finely chopped (250g)
45g fresh ginger, peeled and finely chopped
1 or2 red chillies finely chopped
30 fresh curry leaves if possible
1tsp black mustard seed
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
2tsp medium curry powder
2 tsp tomato paste
180/200g dried red lentils
1 x 400ml tin of coconut milk ( at least 70% coconut extract)
Method :
Spoon over the aubergine rolls the remaining curry leaves lightly cooked, drizzle over the lime juice and serve with the coriander sprinkled on top.
The whole dish can be prepared the day before. Chill it in the fridge and then just bring to room temperature before warming up.
Inspired by the famous chef Ottolenghi from his book FLAVOUR.
You can buy the paneer but you have to try making it, it is like a chemistry experiment, only 2 ingredients, Lemon and milk ! really fun and the result is a life achievement and a joy.
Ingredients for the Paneer :
1 litre whole milk
2 Tbsp lemon juice
Method for the Paneer :
Line a large sieve with two clean J-cloths and place in the sink. Pour the milk into a medium, heavy-based saucepan and turn the heat to medium-low. Cook for 20 to 25 minutes, so the milk comes slowly to a boil resist the temptation to turn up the heat. As the milk nears a boil, keep an eye on it and, as it starts to rise in the pan, stir in a tablespoon of lemon juice. As the milk starts to split, add the remaining lemon juice and cook, stirring continuously, until you have a solid and a liquid: the curd and whey.
Pour the contents of the saucepan into the lined sieve, and leave the whey to drain away. Run cold water over the curd to rinse off excess whey, then draw together the J-cloths to form a bag around the curd and squeeze tightly to remove any moisture you should end up with something resembling a wrapped ball. Flatten the package a little on a large plate, then place something heavy, on top another heavy pan, say, or a few tins of food. Refrigerate for at least two hours, until all the liquid has been squeezed out and the curd has set. Keep the paneer wrapped in the J-cloths, cover with cling-film, and keep in the fridge for up to two weeks.
You can add whole or crushed spices to the mixture when it first goes in to the J-cloth for the curds to be pressed. Rosemary, thyme and oregano work well together, as do black pepper and roasted cumin seeds.
Ingredients for the stuffed Aubergines
3 Larges aubergines with stalks removed, each aubergines cut lengthways into 6X 1/2cm thick slices (750g)
3Tbsp 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, + extra to serve
100g large (not baby spinach leaves) stems removed – 60g
Salt and Black pepper.
Ingredients for the coconut Dal
3 Tbsp olive oil
4/5 banana shallots, peeled and finely chopped (250g)
45g fresh ginger, peeled and finely chopped
1 or2 red chillies finely chopped
30 fresh curry leaves if possible
1tsp black mustard seed
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
2tsp medium curry powder
2 tsp tomato paste
180/200g dried red lentils
1 x 400ml tin of coconut milk ( at least 70% coconut extract)
Method :
- Heat the oven to 220oC fan
- In a large bowl, toss the aubergines together with the oil, ½ teaspoon of salt and a good grind of black pepper.
- Spread out on tow parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned.
- Set aside to cool.
- For the coconut dal, put 2 Tbsp of the oil into a large saute pan on a medium high heat. Once hot, add the shallots and fry for 8 minutes until golden.
- Add the ginger, half the chilli and half the curry leaves if using.
- Cook for 2 minutes, then add the spices, tomato paste and lentils.
- Stir for a minute, then add the coconut milk, 600ml 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, around 28cm X 18cm (approx.)
- In a small bowl toss together the paneer, lime zest, mango pickle, 1Tbsp of lime juice,the coriander and 1/6 teaspoon of salt.
- Place one spinach leaf on top of each slice of aubergine.
- Put a heaped teaspoon of the paneer mixture in the middle, then roll up the aubergine from the thinner end at the top down to the thicker bottom end, so the filling is encased.
- Put the aubergine roll seam side down in the lentil sauce and repeat with the remaining aubergine slices, spinach and paneer.
- You should have about 15/20 rolls all sitting snugly in the sauce.
- Press the rolls gently into the sauce, but not so far that they are submerged.
- Bake for 15-20 minutes until the aubergines are golden-brown on top and the sauce is bubbling.
- Remove from the oven and leave to rest for 5 minutes.
Spoon over the aubergine rolls the remaining curry leaves lightly cooked, drizzle over the lime juice and serve with the coriander sprinkled on top.
The whole dish can be prepared the day before. Chill it in the fridge and then just bring to room temperature before warming up.
Inspired by the famous chef Ottolenghi from his book FLAVOUR.