Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt

Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt

3.8 33 valutazioni
Prep. 20min
Totale 40min
4 portions

Ingredienti

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

Valori nutritivi per 1 portion

Calorie 587 kcal / 2456 kJ
Proteine 29 g
Grassi 30.3 g
Carboidrati 55.8 g
Fibre 13.3 g
Grassi saturi 15.8 g
Sodio 0.7 mg

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