OTTOLENGHI MAGIC

stuffed eggplant in curry and coconut dal

nly two ingredients – lemon and milk – are what it takes to make paneer at home. It’s an experiment worth trying (it certainly feels like conducting a chemistry experiment), both for a sense of achievement and for unrivalled freshness. Yotam has published a recipe in the , but many others are also available online. If you buy your paneer (which makes the most satisfying filling for the grilled aubergines here as it soaks up the coconut sauce), try to find a soft variety with a texture like compressed ricotta. Other varieties, which are harder and slightly rubbery, are more suitable for making vegetarian tikka kebabs, but they will also do if that’s what you’ve got. For a vegan option, use extra-firm tofu. Try to get a good-quality, chunky Indian mango pickle for this. Both the aubergine slices and the