Recipe

Stuffed Cheesy Aubergine Cigar Dhal

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Stuffed Cheesy Aubergine Cigar Dhal

Pockets of halloumi stuffed aubergine with creamy coconut milk dhal is all you need....okay and maybe some crispy poppadoms and plum tomato sambal.




Ingredients to serve 2

  • 1 x Aubergine - cut into slices along its length
  • 50g x Halloumi - grated
  • 5ml x Asafoetida
  • 20g x Ginger
  • ½ tin x Coconut Milk
  • 5g x Vegetable Stock
  • 100g x Red Lentils
  • 2 x Plum Tomatoes - large dice
  • 30ml x Balsamic
  • 4 x Poppadoms
  • 5g x Chives - chopped
  • 15g x DD Spice Mix - dhal
  • 65g x DD Aromatic Base
  • 750ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 x Aubergine - cut into slices along its length
  • 100g x Halloumi - grated
  • 10ml x Asafoetida
  • 40g x Ginger
  • 1 tin x Coconut Milk
  • 10g x Vegetable Stock
  • 200g x Red Lentils
  • 4 x Plum Tomatoes - large dice
  • 60ml x Balsamic
  • 8 x Poppadoms
  • 10g x Chives - chopped
  • 30g x DD Spice Mix - dhal
  • 130g x DD Aromatic Base
  • 1500ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Mix your grated halloumi along with your asafoetida, season with salt and pepper and reserve for later.

Washing Instruction

Wash your hands, aubergine and plum tomatoes well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

Dhal is a no-fuss labour of love and does require you to stir regularly and check that your lentils aren't sticking to the base of the pan.

Step 1 - Coconut Dhal - See Gino's Tip

Heat a large casserole pan over med-high heat, add a glug of olive oil and sweat your DailyDish Aromatic Base and ginger for 5-8 minutes. Once soft, add your DailyDish Spice Mix and continue cooking and stirring for 1-2 minutes. Proceed to add your red lentils, coconut milk, vegetable stock and half of your water. Cook for 25-30 minutes, adding the rest of your water as needed, until your dhal has cooked and your sauce has thickened. Your lentils will absorb quite a bit of water so be sure to keep on adding as you're cooking. Transfer to a deep baking dish once done.

Step 2 -Fried Aubergine Cigars

Heat a large frying pan over med-high heat and pan-fry your aubergine slices until they have colour and are soft - about 3-4 minutes at a time. Remember your aubergine will absorb quite a bit of oil as your frying it, so you may need to add more as your frying, do so to the rim of your pan so that as the oil hits the base its hot and doesn't cool your pan down. Mix your diced tomatoes along with your balsamic vinegar and a few good glugs of olive oil, season with salt and pepper and reserve to serve.

Step 3 - Finishing your bake

Place your fried aubergine slices on a clean kitchen surface, place some of your grated halloumi on each slice and then roll into a small cigar shapes. Place your cigars into your dhal and place in the oven for 6-8 minutes until your aubergine is fully cooked and your dhal has heated through.

Step 4 - Poppadoms

Place your poppadoms (4 at a time) on a plate and into the microwave for 45-60 seconds until puffed and crisp. Keep an eye on them they can burn in the microwave as some microwaves at default are set higher than others.

TO SERVE

Divide your stuffed cheesy aubergine cigar dhal amongst your servings, balsamic tomatoes and chopped chives. Serve with your crispy poppadoms.