Eggplant Dhansak

Eggplant Dhansak

Tags

Indian
Eggplant

Cook

Ingredients

  • 100g red lentils
  • 1 large onion
  • 1 tin tomatoes
  • 1 tsp turmeric
  • 2 large eggplants
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 4 cardamom pods, split
  • 6 cloves garlic
  • 1 inch ginger
  • Coriander
  • 1 tsp garam masala
  • Rice
  • Naan

Steps

  1. Put the lentils, onion, tomatoes and turmeric in a pan with a tomato tin full of water, and bring to a boil.
  2. Turn down the heat and simmer for 20 minutes or until the lentils are tender.
  3. Put the aubergines in a bowl, and toss with the oil and some seasoning.
  4. Heat a large frying pan then cook the eggplant until golden brown and softened.
  5. Add the spices, except garam masala and cook for 2 minutes, then add the garlic and ginger.
  6. Cook the rice.
  7. Tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly.
  8. Add the garam masala and coriander.