In a large bowl, toss the 3 large eggplants, stalks removed, each cut lengthways into 6 x 1⁄2cm-thick slices together with the 3 Tbsp olive oil, ¾ tsp salt and a good grind of black pepper.

Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool.

For the coconut dal, put 2 Tbsp olive oil into a large sauté pan on a medium-high heat. Once hot, add the 5 finely chopped shallots and fry for 8 minutes, until golden.

Add 3 Tbsp chopped ginger, 1 finely chopped red chili and 15 curry leaves (if using), cook for 2 minutes, then add 1 tsp black mustard seeds, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground turmeric, 2 tsp medium curry powder, 2 tsp tomato paste and 1/2 cup dried red lentils.

Stir for a minute, then add the can of coconut milk, 600ml of water and ¾ tsp of salt.

Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick.

Pour into a medium baking dish, around 28cm x 18cm, and set aside.

In a small bowl, toss together the 1 cup paneer (or extra-firm tofu), roughly grated, 1 tsp lime zest, 1/4 cup hot mango pickle, roughly chopped, 1 Tbsp of lime juice, ⅓ cup roughly chopped coriander, and ⅛ tsp of salt.

Place one spinach leaf on top of each slice of eggplant. Put a heaped tsp of the paneer mixture in the middle, then roll up the eggplant, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the eggplant roll seam side down in the lentil sauce, and repeat with the remaining eggplant slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged.

Cover and refrigerate. 

For the finishing step in ‘SERVE’, finely chop 1 red chili and place in a bowl with 15 curry leaves (if using) and cut a lime in half to juice.