We had spinach and paneer again, but this time with added eggplant, and instead of rice we had it with sweet potato. I cut the sweet potato in half, smeared coconut oil on the cut side and roasted it in the Oven Central at 450ºF with top and bottom heat.
When the sweet potato was cooked I roasted eggplant without any additional oil than was already in the tray.
After turning the eggplant over I lowered the temperature to 350ºF and poured in the leftover spinach and paneer curry.
The eggplant fit right in with the palak paneer which went well with the sweet potato. I enjoyed mine with amla pickle and nonfat yogurt.