Here is the recipe for Paneer-stuffed aubergine in red lentil and coconut sauce
INGEREDIENTS
1. 3 large aubergines, stalks removed, cut length ways into 0.5cm-thick slices
2. 100ml groundnut oil
3. Salt and black pepper
4. 6 shallots, peeled and finely chopped
5. 5cm piece ginger, peeled and finely chopped
6.< 1 red chilli, deseeded and finely diced
7. 40 fresh curry leaves (about 4-5 stems)
8. 1 tsp black mustard seeds
9. 1 tsp ground cumin
10. 1 tsp ground coriander
11. ½ tsp ground turmeric
12. 2 tsp medium curry powder
13. 2 tsp tomato paste
14. 3 strips lime peel, plus the juice of 1 lime
15. 100g red lentils
16. 400ml coconut milk
17. 100g large (not baby) spinach leaves, stems removed
18. 220g paneer, broken into 2cm chunks
19. 5g coriander, roughly chopped, to serve
METHODS
1. Heat the oven to 220C/425F/gas mark 7. Lay out the aubergine slices on two large (30cm x 40cm) oven trays lined with baking paper. Brush with two tablespoons of oil and sprinkle with a third of a teaspoon of salt and a good grind of black pepper. Turn over the aubergine slices and repeat, then roast for 20 minutes, until cooked through and golden brown. Leave to cool.
2. Put two tablespoons of oil in a large saute pan on a medium-high heat. Once hot, add the shallots and fry for eight minutes, until golden brown. Add the ginger, chilli and half the curry leaves, cook for two minutes, then add the spices, tomato paste, strips of lime peel and lentils. Stir for a minute, then add the coconut milk, 600ml water and half a teaspoon of salt. Turn down 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 (20cm x 30cm) baking dish and set aside.
3. Put one spinach leaf on top of each slice of aubergine. Put a piece or two of paneer in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the paneer is encased. Put the aubergine rolls seam-side down in the lentil sauce, and repeat with the remaining aubergine, spinach and paneer. You should end up with about 20 rolls, all sat snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged, then bake for 15-20 minutes, until the aubergine is golden brown on top and the sauce is bubbling. Remove from the oven and leave to rest for five minutes.
4. Heat the remaining two teaspoons of oil in a small pan on medium high flame. Add the remaining curry leaves and fry for a minute, until crisp and fragrant. Spoon over the aubergine rolls, drizzle over the lime juice and serve with coriander sprinkled on top.
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