Stuffed eggplant in curry and coconut dal

Only two ingredients – lemon and milk – are what it takes to make paneer at home. It’s an experiment worth trying

(it certainly feels like conducting a chemistry experiment), both for a sense of achievement and for unrivalled freshness. Yotam has published a recipe in the Guardian, but many others are also available online. If you buy your paneer (which makes the most satisfying filling for the grilled aubergines here as it soaks up the coconut sauce), try to find a soft variety with a texture like compressed ricotta. Other varieties, which are harder and slightly rubbery, are more suitable for making vegetarian tikka kebabs, but they will also do if that’s what you’ve got. For a vegan option, use extra-firm tofu. Try to get a good-quality, chunky Indian mango pickle for this. Both the aubergine slices and the lentil sauce can be prepared the day before, if you want to get ahead. In fact, you can make the whole dish a day ahead; chill in the fridge before it goes in the oven and then just bring to room temperature before warming up.

SERVES 4 (as a main)

3 large aubergines, stalks removed, each aubergine cut lengthways into 6 x ½cm thick slices (750g)

3 tbsp olive oil

220g paneer or extra-firm

tofu, roughly grated

2 limes; finely grate 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, plus extra to serve 100g large (not baby) spinach

leaves, stems removed (60g) salt and black pepper 3 tbsp olive oil

5 banana shallots, peeled and

finely chopped (250g)

45g fresh ginger, peeled and

finely chopped

2 red chillies, finely chopped 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

100g dried red lentils

1 x 400ml tin coconut milk (at

least 70% coconut extract)

1 Heat the oven to 220°C fan. In a large bowl, toss the aubergines with the oil, ¾ teaspoon of salt and a good grind of black pepper. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool. 2 For the coconut dal, put 2 tablespoons of the oil into a large sauté 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 of around 28cm x 18cm

(if making the aubergine rolls) and set aside.