Recipe: Yotam Ottolenghi's stuffed aubergine in curry and coconut dal

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, up until before it goes into the oven, chill in the fridge and then just bring to room temperature before warming up.

The coconut dal is a great recipe in its own right. Double it, if you like, and serve with curry-crusted swede steaks and some rice.

Serves 4

• 3 large aubergines, stalks removed, each aubergine cut lengthways into 6x½cm-thick slices (750g)
• 3tbs olive oil
• 220g paneer (or extra-firm tofu), roughly grated
• 2 limes: finely grate the zest to get 1tsp, then juice to get 2tbs
• 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

Coconut dal

• 3tbs 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 (if you can't get any, you can also do without)
• 1tsp black mustard seeds
• 1tsp ground cumin
• 1tsp ground coriander
• ½tsp ground turmeric
• 2tsp medium curry powder
• 2tsp tomato paste
• 100g dried red lentils
• 1x400ml tin of coconut milk (at least 70% coconut extract)

Heat the oven to 220°C fan.

In a large bowl, toss the aubergines together with the oil, ¾tsp 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.

For the coconut dal, put 2tbs of the oil into a large sauté pan on a medium-high heat. Once hot, add the shallots and fry for eight minutes, until golden.

Add the ginger, half the chilli and half the curry leaves (if using), cook for two minutes, then add the spices, tomato paste and lentils. Stir for a minute, then add the coconut milk, 600ml of water and ¾tsp 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, around 28cm x 18cm, if making the aubergine rolls, and set aside.

In a small bowl, toss together the paneer, lime zest, mango pickle, 1tbs of lime juice, the coriander and a pinch of salt.

Place one spinach leaf on top of each slice of aubergine. Put a heaped teaspoon of the paneer mixture in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce.

Press the rolls gently into the sauce, but not so far that they are submerged, and bake for 15-20 minutes, until the aubergine is golden-brown on top and the sauce is bubbling. Remove from the oven and leave to rest for five minutes.

Heat the remaining tablespoon of oil in a small pan on a medium-high heat. Add the remaining chilli and curry leaves and fry for a minute, until the curry leaves are crisp and fragrant. Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top.

Photography by Jonathan Lovekin