Baked Aubergines with Mango and Lentil Dhal

Another one from Vegetarian Good Food, Christmas 2002. 331 cals per portion, suggests serving with naan bread and yoghourt, which would AT LEAST double the count. Recipe for 4 portions.

  • 12 baby aubergines (or use 4 medium ones and amend cooking times to suit)
  • 3 tbsps balti curry paste
  • 1 tbsp chilli oil
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 100 gms red lentils
  • 600 ml veggie stock
  • 1 large tomato seeded and chopped
  • 1 tbsp mango chutney
  • 1 fresh mango, peeled and cut into 1" cubes
  • 3 tbsps chopped fresh coriander

Preheat the oven to Gas Mark 6.

Halve the aubergines and scoop out some flesh to make a cavity. (Chop the flesh and set it aside.)

Brush the cut side of the aubergines with half the curry paste, place in a roasting tin skin-side down. Drizzle with the chilli oil and bake for 15-20 minutes until beginning to soften.

Heat the olive oil and cook onion and garlic until beginning to soften. Add the remaindered aubergine flesh and fry for 2 minutes. Stir in curry paste, cook 1 minute. Add lentils and stock and bring to boil. Simmer for 15 – 20 minutes until lentils have absorbed nearly all the liquid and are soft.

Add tomato, mango chutney, fresh mango, salt and pepper to taste, cook a further 5 minutes. Stir in the coriander.

Divide filling between baked aubergines. Return to oven and bake 10 more minutes.

Why olive oil? it would add nothing useful. Sunflower or grapeseed would be fine. One inch is a bit big for mango cubes for baby aubergines, I'd think about half that size.

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