Stuffed Aubergine in Coconut Dal

Name: Stuffed Aubergine in Coconut Dal
Total time: 3600 s
Yield: 3 people
Cuisine: South African
Ingredients: 3 large aubergines; Half a tub chunky cottage cheese; 100 g mango pickle; 1 lemon (juiced); 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; Rice/rotis, Sambals and raita for serving; Swiss chard (about 10 leaves); 150 g lentils

Shelly Zevio @ShellyZevio

This is my simplified version of a Yotam Otterlenghi recipe

Shelly Zevio @ShellyZevio

This is my simplified version of a Yotam Otterlenghi recipe

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Ingredients

1 hour

3 people

3large aubergines
Halfa tub chunky cottage cheese
100 gmango pickle
1lemon (juiced)
45 gginger (grated)
2shallots
1 tablespoon12 in 1 leaf curry powder
1 tspcumin
1/2 tspturmeric
2 tsptomato paste
1 Cancoconut milk
Rice/rotis, Sambals and raita for serving
Swiss chard (about 10 leaves)
150 glentils

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Steps

1 hour

1

Slice aubergines into 1cm slices and roast for 30 minutes at 180 degrees C. Create 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.
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 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
3

Place spinach on top of aubergine and dish a spoon of cottage cheese mixture onto each, then roll. Place rolled aubergines into the lentil mixture and bake for another 10 minutes