Step 1

Preheat oven to 425F while you prepare your eggplant. Thinly slice, and lay out on a lined baking sheet, lightly spraying or brushing with neutral oil of choice. Sprinkle a pinch of salt and pepper, flip and repeat on the other side. Bake for about 15-20 minutes until eggplant is tender. Remove from the oven and set aside. If preferred, you can grill slices, or cook in a grill press instead.

Step 2

Sauté red onion with oil or water until translucent and fragrant. Add shallots and garlic and sauté for another few minutes. Next add ginger, chili and curry leaves and cook for another few minutes, stirring frequently.

Step 3

Next add tomato pace, spices, lime peel and lentils. Cook for 2-3 minutes.

Step 4

Add coconut milk and water and bring the mixture to a slow bubble. Reduce heat to low and let simmer for 15-20 minutes, stirring once in a while, until sauce has thickened. Season with salt and pepper to taste and remove from heat.

Step 5

Transfer your lentil coconut sauce into an 8×10 baking dish.

Step 6

Wrap tofu in a kitchen linen or paper towel and gently pat to remove excess moisture. Slice tofu into 1 inch rectangular pieces.

Step 7

To assemble, take one slice of eggplant, lay spinach on top, a piece or two of tofu and then tightly roll. Place the roll into the sauce, seam side down and repeat.

Step 8

Bake for 15-20 minutes, until eggplant is golden brown and sauce is bubbling.

Step 9

To serve, garnish with fresh lime juice and a sprinkle of salt and pepper to taste.