Only two ingredients – lemon and milk – are what it takes to make paneer at home. 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. The coconut dal is a great recipe in its own right. Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food. 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. 3. You can find our Community Guidelines in full here. 10 September 2020 . 6. 2 Comments . Ingredients. Heat the remaining tablespoon of oil in a small pan on a medium-high heat. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, remaining sugar, cinnamon sticks and half a teaspoon of salt; mix well. The existing Open Comments threads will continue to exist for those who do not subscribe to Independent Premium. Serve warm, not hot, or at room temperature. It allows our most engaged readers to debate the big issues, share their own experiences, discuss real-world solutions, and more. You can also choose to be emailed when someone replies to your comment. It’s an experiment worth trying (it certainly feels like conducting a chemistry experiment), both for a sense of achievement and for unrivalled freshness. Place the aubergine halves, skin-side down, in a roasting tin large enough to accommodate them snugly. Unlock the potential of your ingredients with Ottolenghi FLAVOUR, the new book from bestselling author and renowned chef, Yotam Ottolenghi. 10 September 2020 . Want to bookmark your favourite articles and stories to read or reference later? Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top. Pour the spice mix into the bottom of the aubergine roasting tin. Double it, if you like, and serve with our curry-crusted swede steaks (see p. 63), and some rice.Pictured overleaf.“ Ingredients . Please be respectful when making a comment and adhere to our Community Guidelines. 4. Independent Premium Comments can be posted by members of our membership scheme, Independent Premium. Mix the cumin, paprika and ground cinnamon and add half of this spice mix to the pan, along with the onion. Are you sure you want to delete this comment? While the aubergines are cooking, you can start making the stuffing by heating the remaining olive oil in a large frying pan. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. 2. Set aside to cool. For more information on our cookies and changing your settings, click here. 3. Due to the sheer scale of this comment community, we are not able to give each post the same level of attention, but we have preserved this area in the interests of open debate. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. 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, which has a texture like compressed ricotta. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Place one spinach leaf on top of each slice of aubergine. Get our latest recipes straight to your inbox every week. Recipe: Yotam Ottolenghi's stuffed aubergine in curry and coconut dal. Are you sure you want to mark this comment as inappropriate? It's an experiment worth trying (it certainly feels like conducting a chemistry experiment), both for a sense of achievement and for unrivalled freshness. Roast for about 20 minutes, until golden brown. 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. Try to get a good-quality, chunky Indian mango pickle for this. Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi, Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. For the coconut dal, put 2 tablespoons of the oil into a large sauté pan on a medium-high heat. Reduce the oven temperature to 195C/175C fan/gas mark 5 and a half. Yotam Ottolenghi is the owner of multiple restaurants, the author of six bestselling cookbooks, and a paradigm-shifting force on the global food scene. You should end up with about 18 rolls, all sitting snugly in the sauce. Pour the spice mix into the bottom of the aubergine roasting tin. Yotam has published a recipe in the Guardian, but many others are also available online. October 7, 2020. 3 large aubergines, stalks removed, each aubergine cut lengthways into 6 x ½cm-thick (2x0.5inch) slices (750g/26oz) 3 tbsp olive oil; 220 g paneer (or extra-firm tofu), roughly grated; 2 limes: finely grate the zest to get 1 tsp, then juice to get 2 tbsp; 45 g hot mango pickle, roughly chopped, plus extra to serve Create a commenting name to join the debate, There are no Independent Premium comments yet - be the first to add your thoughts, There are no comments yet - be the first to add your thoughts. Heat the oven to 220°C fan. You should end up with about 18 rolls, all sitting snugly in the sauce. 3 large aubergines, stalks removed, each aubergine cut … Set aside to cool. There are two types of paneer available: the slightly rubbery kind, which is great for making tikka kebabs, and the softer kind, which has a texture more like compressed ricotta. Our journalists will try to respond by joining the threads when they can to create a true meeting of independent Premium. Preheat the oven to 425°F/220°C. 2. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Registered number: 861590 England. From his brand new cookbook Flavour, Yotam Ottolenghi’s aubergines stuffed with paneer are served on a bed of coconut dal. Stir for a minute, then add the coconut milk, 600ml of water and ¾ teaspoon of salt. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd.