RecipesPasta, Noodles, Rice And Pulses

Madras moong dahl Aubergine Rolls Recipe

Using Moong Dahl as a filling in the Aubergines works really well.

Madras moong dahl Aubergine Rolls Recipe
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Ingredients

For the recipe:
  • 2 Aubergines washed and cut lengthways into slices (5 per vegetable)
  • 2 tablespoons olive oil or melted butter
  • 1 tablespoon organic Spanish citrus pepper
  • 500g Moong Dahl
  • 1 large onion diced into small pieces with 1 tablespoon organic olive oil added
  • 200g dates chopped or Apricots chopped
  • 1 teaspoon organic madras curry blend
  • 1 teaspoon organic Lebanese 7 spice blend
  • 50g organic pumpkin seeds
  • 50g organic pine nuts
  • 10 slices Parma Ham
  • 1 teaspoon traditional sea salt

Using Moong Dahl as a filling in the Aubergines works really well. This recipe has Lebanese organic 7 spice and Madras in the flavours, you can play around with other flavours to suit your own palate.

Method

01
Rinse the Moong Dahl in lots of cold water, drain and put in a large pan and cover with twice as much water as dahl
02
Add 1 teaspoon organic traditional sea salt
03
cook according to instructions, usually 15 minutes once brought to boiling point
04
Drain and put aside till aubergines are done
05
Put the slices of aubergine onto a lined baking sheet and drizzle with the olive oil or melted butter
06
Sprinkle with organic citrus pepper
07
cook in a very high oven...210'c ideally till the aubergines are cooked, but still firm enough to handle
08
This should take about 10-15 minutes
09
Toast the Pumpkin and Pine nuts for 5 minutes while the oven is hot, be careful as they burn quick. Set aside
10
Fry the onions with the dates or apricots, and any leftover aubergine chopped small, 7 spice and madras powder till soft
11
Add the pine nuts, pumpkin seeds, onions mix to the moong dahl and mix up
12
Lay a slice of Parma ham down
13
Top with a slice of aubergine
14
Fill with the moong Dahl mix and roll up
15
Repeat till you have used all the parma ham and aubergine up
16
You should have ten rolls and some of the moong dahl left over
17
Put the leftover dahl into a baking dish and top with the aubergine and Parma ham rolls
18
Put in an oven set at about 160'c to crisp off the ham and warm the dahl mix up again
19
serve just as it is