This is a great recipe if you are taking a break from meat for one day in the week. It makes a filling, spicy and tasty evening meal.

Ingredients: Serves 4

3 x Large aubergines ( each sliced length ways into 6 x 1cm slices),

220 grams of paneer

2 x Limes zest and juice

1oo grams of large spinach leaves

45 grams hot mango pickle

5 grams coriander (roughly chopped)

3 x Tablespoons olive oil

Salt and black pepper

Coconut dal ingredients:

3 x Tablespoons olive oil

5 x banana shallots ( peeled and finely chopped)

2 x red chillies ( finely chopped)

1 Teaspoon black mustard seeds

1 Teaspoon ground coriander

Half teaspoon Turmeric

30 x fresh curry leaves ( optional)

45 grams fresh ginger ( peeled and finely chopped)

2 x Teaspoons medium curry powder

2 x Teaspoons tomato puree/paste

100 grams dried red lentils

400ml tin of coconut milk


Heat the oven to 220 degrees C. Grab a large bowl, toss the aubergines with the oil add three quarters teaspoon salt and a good grind of black pepper. Now spread out on two parchment lined baking sheets and bale for 25 minutes in the oven. flip halfway through and bake until soft and lightly brown.

For the dal put 2 tablespoons of oil in a large pan on medium heat and once hot add the chopped  shallots and fry until golden brown. Then add the ginger, half the chillies, half the curry leaves and cook for 2 mins , next add the spices, tomato paste and lentils. Stir, then add the coconut milk, 600ml of water and a pinch of salt. Bring to the boil and then simmer on medium for 20 minutes, stir now and again. Pour into a medium baking dish.

Now its time to make the aubergine rolls. For the stuffing take a small bowl and mix together the paneer, lime zest, mango pickle a tablespoon of lime juice the chopped coriander and a pinch of salt. Place one spinach leaf on top of each of the softened aubergine slices, next put a heaped teaspoon of the paneer mix in the middle, then roll the slice thin end towards thick end. Put each aubergine roll seam down into the lentil sauce and repeat in a circle around the pan, ensure they are pressed down.Now put in the oven and bake for 15-20 minutes until the aubergines are golden brown  on top and sauce is bubbling. Remove and leave to rest for 5 minutes.

Finally in a small pan add remaining oil and fry on medium heat the remaining chillies and curry leaves, only fry for a minute until curry leaves are crisp. spoon this mixture over the aubergine rolls. drizzle over the rest of teh lime juice and sprinkle with chopped coriander.

Macros: per serving

Calories  – 690

Fat – 47 grams

Carbs – 39 grams

Protein 11.5 grams