Stuffed Eggplant in Curry and Coconut Dal
Stuffed eggplant like you've never had it before - filled with a paneer and mango pickle mixture and served atop a bed of creamy coconut dal.
Yield: 4 servings
For the eggplant
  • 3 large eggplants (~1.75 lb), stems removed and cut lengthwise into ¼-inch thick slices
  • 3 tbsp olive oil
  • salt and black pepper
  • 8 oz paneer, coarsely grated
  • 1 tsp lime zest
  • 2 tbsp lime juice
  • 1.5 oz hot mango pickle, roughly chopped
  • ¼ cup cilantro, roughly chopped
For the coconut dal
  • 3 tbsp olive oil
  • 5 shallots, diced
  • 1.5 oz fresh ginger, peeled and minced
  • 2 red hot chili peppers, minced
  • 30 fresh curry leaves
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 2 tsp medium curry powder
  • 2 tsp tomato paste
  • ½ cup dried red lentils
  • 1 (13.5 oz) can full fat coconut milk
  • 2.5 cups water
  • ¾ tsp kosher salt
  1. Heat oven to 450F. Line two baking sheets with parchment paper.
  2. In a large bowl, toss the eggplant slices with the olive oil, ¾ tsp salt, and black pepper. Spread on the parchment-lined baking sheets in a single layer. Bake for 25 minutes, flipping halfway through. Set aside.
  3. In a small bowl, stir together the paneer, lime zest, 1 tbsp of lime juice, mango pickle, cilantro, and ⅛ tsp salt.
For the dal
  1. While the eggplants are roasting, start preparing the dal. Heat the olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the shallots and saute for 8 minutes, or until golden. Add in the ginger, half of the red chili pepper, and half of the curry leaves. Saute for 2 minutes. Stir in the mustard seeds, cumin, coriander, turmeric, curry powder, tomato paste, and lentils. Cook for 1 minute, stirring constantly, then stir in the coconut milk, water, and salt. Bring to a boil, then lower the heat to medium and simmer for 20 minutes or until the lentils have softened.
To assemble
  1. Once the dal has finished cooking (recipe below, make it while the eggplant is roasting), start to assemble the eggplant. Put a heaping tbsp of the paneer mixture into the middle of each roasted eggplant strip then roll up the eggplant from the thinner end to the thicker end. Place the eggplant roll seam side-down in the coconut dal. Repeat with the remaining eggplant and paneer mixture. Press the rolls gently into the sauce so that they are submerged about half way. Place in the oven and bake for 15-20 minutes, or until the eggplant is golden and the sauce is bubbling.
  2. Allow to rest for 5 minutes.
  3. While the dish is cooling, heat the remaining 1 tbsp olive oil in a small saute pan over medium-high heat. Add the remaining chile and curry leaves. Fry for 1 minute, or until the curry leaves have started to crisp up. Remove from the heat and spoon over the eggplant. Drizzle with the remaining 1 tbsp of lime juice before serving.
Recipe from Ottolenghi Flavor
Recipe by Joanne Eats Well With Others at