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Madras moong dahl Aubergine Rolls

Madras moong dahl Aubergine Rolls

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.


what to do

  1. 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
  2. Add 1 teaspoon organic traditional seasalt
  3. cook according to instructions, usually 15 minutes once brought to boiling point
  4. Drain and put aside till Aubergines are done
  5. Aubergines
  6. Put the slices of Aubergine onto a lined baking sheet and drizzle with the olive oil or melted butter
  7. Sprinkle with organic citrus pepper
  8. cook in a very high oven...210'c ideally till the Auergines are cooked, but still firm enough to handle
  9. This should take about 10-15 minutes
  10. Toast the Pumpkin and Pine nuts for 5 minutes while the oven is hot, be careful as they burn quick
  11. Set aside
  12. Fry the onions with the dates or apricots, and any leftover aubergine chopped small, 7 spice and madras powder till soft
  13. Add the pine nuts, pumpkin seeds, onions mix to the moong dahl and mix up
  14. Lay a slice of parma ham down
  15. Top with a slice of Aubergine
  16. Fill with the moong Dahl mix and roll up
  17. Repaeat till you have used all the parma ham and aubergine up
  18. You should have ten rolls and some of the moong dahl left over
  19. Put the leftover dahl into a baking dish and top with the aubergine and parma ham rolls
  20. Put in an oven set at about 160'c to crisp off the ham and warm the dahl mix up again
  21. serve just as it is




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