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reader recipe poll: eggplant and lentil dahl

Eggplant and Lentil Dahl

  • 1 eggplant, chopped in 1/2″ squares
  • 2-3T. olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2c. lentils
  • 4c. water
  • 2t. curry
  • 2t. cumin
  • 1/8t. cayenne
  • 1/8t. cinnamon
  • 1 28oz. can crushed tomatoes
  • salt to taste

Toss the eggplant and 1-2T olive oil together.  Eggplant should be coated with oil but not dripping.  Spread on a greased cookie sheet and roast at 400 for 30 minutes, or until eggplant is brown.  Meanwhile, saute onion and garlic in remaining olive oil in a large pan until onion is translucent.  Add the lentils, water, and spices.  Bring to a boil.  Reduce heat and simmer, covered, about 25 minutes.  Add the crushed tomatoes and the eggplant.  Stir together and simmer until moisture is absorbed.  Salt and adjust seasonings to taste.  Serve over rice.  Serves 4.

I wasn’t sure about how this would turn out since I was mostly winging it.  But we all really liked the flavors of this dish.  Eggplant can have a funny texture, but chopped small and roasted it blended right in with the lentils and tomatoes.  It was delicious.  Dave declared this a definite “win!”  I think you could play around with seasonings, too.  If you have coriander or garam marsala, those would probably work really well here, too.

We ended our meal with some of Mama Pea’s peanut butter dough ball cookies.

Oh my.  These are a definite win! as well!