Stuffed aubergine in curry and coconut dal from Ottolenghi Flavour / Flavor (page 152) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spinach
  • coriander leaves
  • tinned coconut milk
  • ground coriander
  • ground cumin
  • aubergines
  • fresh ginger
  • red lentils
  • limes
  • tomato paste
  • turmeric
  • red chillies
  • paneer
  • black mustard seeds
  • medium curry powder
  • hot mango pickle
  • banana shallots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • maestra on May 29, 2021

    This is fantastic. It's a project dish, but it's a "wow" in presentation and flavor. The lentils are great, but the pop of flavor from the filling is what makes this dish memorable. This will be a new dinner-party staple.

  • Cvtbird on April 06, 2021

    A lot of different steps so takes well over an hour but you can prep it in advance and then put in the oven 25 mins before serving. Delicious!

  • potatooryam on November 24, 2020

    Really liked the dal part of the recipe but thought the filling for the stuffed eggplant was a little too sharp, this could have been user error as I didn't weigh the mango pickle. Will make this again and play around with the filling a bit. Ate with naan and it was a lovely, substantial dinner.

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