Stuffed eggplant with coconut curry dal

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Both the eggplant slices and the lentil sauce can be prepared the day before, if you want to get ahead. In fact, you can make the whole dish a day ahead, up until before it goes into the oven, then chill in the fridge and just bring to room temperature before warming up. The coconut dal is a great recipe in its own right. Double it, if you like, and serve with curry-crusted rutabaga steaks and some rice.