Yotam Ottolenghi's Stuffed Aubergines in a Curry and Coconut Dal by Yotam Ottolenghi, Ixta Belfrage from Ottolenghi use extrafirm tofu Try to get a goodquality, chunky Indian mango pickle for this Both the aubergine slices and the lentil sauce can be prepared the day before, if you want to get ahead In fact, you can make the whole dish a day ahead, up untilMake an incision along the centre of each stillhot aubergine and scoop out the flesh Drain this in a colander, then chop and mix with garlic, parsley, lemon juice, salt and pepper to taste To serve, spoon a generous amount of warm aubergine (reheated in a pan if necessary) into the volauvents Spoon yogurt on top and swirl the two togetherLe gâteau pilaf aubergine de Yotam Ottolenghi
Aubergine Cheesecake By Hein Van Tonder Awarded Food Photographer Stylist
