Stuffed Eggplant in a Curry and Coconut Dal

Stuffed Eggplant in Curry and Cocolnut Dal

Ingredient listing

3 large Eggplants

3 Tbs Olive Oil

Coconut Dal

3 Tbsp Olieve Oil

5 Shallots, peeled and finely chopped

25 grams Fresh Ginger peeled and finely chopped

30 Fresh Curry Leaves

1 tsp Black Mustard Seeds

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Ground Tumeric

2 tsp Medium Curry Powder

2 tsp Tomato Paste

100 grams Dried Red Lentils

1-13 1/2 oz can Full Fat Coconut Milk

2 1/2 cups water

3/4 tsp salt

220 grams Paneer

2 limes, finely zest and juice to 2 Tbsp

25 grams Hot Mango Pickle

5 grams Cilanntro, roughly chopped

Table salt

100 Grams Large Spinach Leaves

1 Tbs Olive oil.