Aubergine Paneer Rolls with Red Lentils and Mint Yoghurt

Mint Yoghurt

• 1 garlic clove
• 4 sprigs fresh mint, leaves only
• 400 g Greek yoghurt
• 10 g lemon juice, freshly squeezed
• 15 g olive oil
• ½ tsp fine sea salt
• 50 g pomegranate seeds

Aubergine Paneer Rolls

• 30 g ghee
  of unsalted butter
• 350 g aubergines, sliced lengthways (approx. 4 mm thick), approx. 10 slices
• 30 g fresh baby spinach, washed
• 150 g paneer cheese, cut in sticks (5 cm x 1.5 cm)

Red Lentils

• 150 g onions, quartered
• 1 garlic clove
• 1 red chilli, deseeded, halved
• 1 tsp curry powder
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground cardamom
• ½ tsp fine sea salt
• 40 g ghee
  of unsalted butter
• 1 tsp mustard seeds
• 200 g dried red lentils, rinsed
• 350 g tinned chopped tomatoes
• 700 g water
• 1 ½ tsp vegetable stock paste, homemade
  of 1 vegetable stock cube (for 0.5 l), crumbled
• 30 g fresh baby spinach, washed