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Baked fish and aubergine with Indian spiced dhal sauce

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

 300g spinach shredded
 1 box fish fillets.
 2 largew aubergine, each cut in 4 slices top to tail
 2 pkt Robertson’s Indian Dhal
 750ml Soy milk

Brush the aubergine with oil, season with salt and pepper and fry in the griddle pan for 4 – 5 minutes on each side.


In the meantime, preheat your oven to 180C


Using a 20 x 30cm oven dish, lay your shredded spinach in the base.


Place 4 pieces of griddles aubergine on top of the spinach.


Top each aubergine with 1 frozen fish fillet, and then top each fish fillet with a piece of griddled aubergine.


To make the sauce, place the Soya milk and Indian Dhal mix in a pot and heat, stirring until thickened.


Pour over the aubergine fish stacks and bake for 25 – 30 minutes.

Nutrition Facts

Servings 4