Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt
TM6 TM5

Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt

3.9 (24 ratings)

Ingredients

Mint Yoghurt

  • 1 garlic clove
  • 4 sprigs fresh mint, leaves only
  • 400 g Greek yoghurt
  • 10 g lemon juice, freshly squeezed
  • 15 g olive oil
  • ½ tsp fine sea salt
  • 50 g pomegranate seeds

Aubergine Paneer Rolls

  • 30 g ghee
    or unsalted butter
  • 350 g aubergines, sliced lengthways (approx. 4 mm thick), approx. 10 slices
  • 30 g fresh baby spinach, washed
  • 150 g paneer cheese, cut in sticks (5 cm x 1.5 cm)

Red Lentils

  • 150 g onions, quartered
  • 1 garlic clove
  • 1 red chilli, deseeded, halved
  • 1 tsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • ½ tsp fine sea salt
  • 40 g ghee
    or unsalted butter
  • 1 tsp mustard seeds
  • 200 g dried red lentils, rinsed
  • 350 g tinned chopped tomatoes
  • 700 g water
  • 1 ½ tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • 30 g fresh baby spinach, washed

Nutrition
per 1 portion
Calories
2456 kJ / 587 kcal
Protein
29 g
Carbohydrates
55.8 g
Fat
30.3 g
Saturated fat
15.8 g
Fiber
13.3 g
Sodium
0.7 mg

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