Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt

Name: Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 garlic clove; 4 sprigs fresh mint; 400 g Greek yoghurt; 10 g lemon juice, freshly squeezed; 15 g olive oil; ½ tsp fine sea salt; 50 g pomegranate seeds; 30 g ghee; 350 g aubergines; 30 g fresh baby spinach; 150 g paneer cheese; 150 g onions; 1 garlic clove; 1 red chilli; 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; 1 tsp mustard seeds; 200 g dried red lentils; 350 g tinned chopped tomatoes; 700 g water; 1 ½ tsp vegetable stock paste; 30 g fresh baby spinach

3.8 33 évaluations

Prép. 20min

Total 40min

4 portions

Ingrédients

Mint Yoghurt

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

Aubergine Paneer Rolls

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

Red Lentils

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