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Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt
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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
- Fibre
- 13.3 g
- Sodium
- 0.7 mg