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

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

Accompaniments: Curry-crusted swede steaks

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.

  • Schooffiecooks on March 31, 2026

    Made it with courgette en cherry tomatoes instead of aubergine and chickpeas. Very nice dish

  • Fiona_66 on February 21, 2026

    Delicious - use long aubergines. I also added balls of paneer as had some paneer leftover

  • CourtneyT on January 01, 2026

    We really enjoyed this! The filling for the aubergines added a nice zing and it was even nicer the next day when the flavours melded.

  • dogo on June 09, 2025

    Easy recipe but quite a lot of steps. Too plain and sweet for us, rather boring. Needed a lot of spicing up, using extra chili, cilantro and lime juice. Even then not a winner. Won’t make it again.

  • paulabee on July 02, 2024

    Really good! followed the recipe pretty exactly and would make again. I'll take care next time not to slice the eggplant overly thin; the thinner slices crisped up a lot and were difficult to roll. Otherwise, no issues!

  • Pimlicocook on February 04, 2024

    I enjoyed this well enough, but I think I'm more likely to make the dal on its own than repeat the entire dish.

  • Lsblackburn1 on February 06, 2022

    Great weekend cooking project. Made mostly as written and the end result was amazing. Served with store bought naan.

  • okcook on January 21, 2022

    Totally delicious. Yes, a few steps but none difficult. The Dahl was a standout as was the interesting filling for the eggplant. I made Chapatis to go with and some nice roasted okra and onions on the side. I think I would make a double batch of the Dahl curry so you could have at on hand in the freezer. Then making this dish would be very quick.

  • 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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