The renowned chef, author Yotam Ottolenghi, rocks at Santa Rosa on a book tour – Advice Eating

Retaining the oil, use a spoon to place the onion, garlic, and chiles in the bowl of a small food processor (discard the handle; don’t worry if you save some of the spices and oil) and puree until smooth. Return the onion mixture to the saucepan along with the mushroom halves and heat over medium-high heat. Cook for 5 minutes to allow all the flavors to combine.

For the porridge: While the mushrooms are cooking, place the beans in a food processor along with the lemon juice, olive oil, water, and salt. Flash until completely smooth. Place in a medium saucepan and cook over medium-high heat, stirring, until heated through, about 3 minutes.

Divide the porridge between four plates. Top with four mushroom halves per plate and toss in a generous amount of the reserved oil and accompanying flavorings (you won’t need all of this, though, as mentioned above). Serve immediately.

Only two ingredients – lemon and milk – are needed to make paneer at home. It’s an experiment worth trying (it certainly feels like doing a chemistry experiment), both for the sense of accomplishment and for the unparalleled freshness. Yotam published a recipe for it in the Guardian newspaper, but many others are also available online. When buying your paneer — which fills the grilled eggplant here best as it soaks up the coconut sauce — try to find a soft variety that has a texture like compressed ricotta. Other varieties that are harder and slightly rubbery are better for making veggie tikka kebabs, but they will do if you have that too. For a vegan option, use extra firm tofu. Try to get a high-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 be quick. In fact, you can make the whole dish a day ahead of time, ready to go in the oven, then chill in the fridge and just bring to room temperature before reheating.

Stuffed aubergines in curry and coconut dal

For 4 people as a main course

3 large eggplants, stems removed, each eggplant sliced ​​lengthwise into 6″ x ¼” slices (6 cups)

3 tablespoons olive oil

table salt and black pepper

For coconut dal:

3 tablespoons olive oil

5 shallots, peeled and finely chopped (1⅔ cups)

1½ ounces fresh ginger, peeled and finely chopped

2 red chillies, finely chopped

30 fresh curry leaves (optional)

1 teaspoon black mustard seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

2 teaspoons medium curry powder

2 teaspoons tomato paste

½ cup dried red lentils

1 can (13½ ounces) full-fat coconut milk

2½ cups water

¾ teaspoon table salt

8 ounces paneer (or extra firm tofu), coarsely grated

2 limes: finely grated to yield 1 teaspoon, then juiced to yield 2 tablespoons

1½ ounces hot mango pickle, roughly chopped, plus more for serving

¼ cup cilantro, roughly chopped, plus more for serving

table salt

3½ ounce large (not baby) spinach leaves, stems removed (2 cups)

1 tablespoon olive oil

Preheat oven to 450 degrees. Line two baking sheets with parchment paper.

In a large bowl, toss the eggplants with the olive oil, ¾ teaspoon salt, and a good pinch of pepper. Spread onto prepared baking sheets and bake for 25 minutes, turning halfway through, until tender and lightly browned. Set aside to cool.

For the Dal: In a large skillet over medium-high heat, add the olive oil. Once hot, add the shallots and sauté until golden, 8 minutes. Add the ginger, half the chili and half the curry leaves (if using) and cook for 2 minutes, then add all the spices, tomato paste and lentils. Stir for 1 minute, then add coconut milk, water and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes, stirring occasionally, until the lentils are soft and the sauce is thick. Pour into a 7 x 11 inch casserole dish and set aside.

In a small bowl, combine the paneer, lime zest, 1 tablespoon lime juice, mango cucumber, cilantro, and ⅛ teaspoon salt.

Place a spinach leaf on each eggplant slice. Place 1 heaping teaspoon of the paneer mixture in the center, then roll up the eggplant from the thinner end at the top to the thicker bottom, enclosing the filling. Place 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 eighteen rolls, all sitting nicely in the sauce. Press the rolls lightly into the sauce, but not so much that they’re submerged, and bake for 15-20 minutes, until the eggplants are golden on top and the sauce is bubbling. Remove from the oven and let rest for five minutes.

Leave a Comment