Spinach Stuffed Aubergine in Coconut Dhal and Flat Bread

Method

Step one

Preheat one oven to 220°C, 400°F, gas mark 6 and another to 150°C, 300°F, gas mark 2.

Step two

Slice the aubergine and marinade in salt and ½ the oil, then bake for 16 minutes turning halve way in the 220°C oven.

Step three

Fry the sliced onions in the remaining oil until golden, add halve of the sliced chillies to the onions, reserving the other halve of chillies for the garnish.

Step four

To the pan add ginger, curry powder, tinned tomatoes and lentils, cook for 1 minute.

Step five

Add coconut milk, 500ml water, Bisto Vegetable Bouillon and simmer for 20 minutes.

Step six

To make the bread, combine the yeast and strong flour in a large bowl with onion seeds, 50ml vegetable oil and 1tsp salt.

Step seven

Pour 300ml lukewarm water into the flour, mix with spatula.

Step eight

Knead for 5 minutes and prove in a warm spot for at least 40 minutes.

Step nine

Remove Aubergine from oven and leave to cool.

Step ten

Slice tomatoes into 8 and combine with lemon juice in baking dish, add the dahl.

Step eleven

Roll the aubergine in the spinach leaves and add to the dahl then bake for 20 minutes in 150°C degrees till thickened.

Step twelve

Cut the bread dough into 10 pieces.

Step thirteen

Place a baking tray into the hot oven for 2 minutes.

Step fourteen

Place bread dough onto floured surface pull into roundish shapes 1 ½cm thick.

Step fifteen

Place onto the hot baking tray spread with garlic onto bread and bake for 8 minutes.

Step sixteen

Plate the dhal and bread and serve.