Ingredients Jump to Instructions ↓

  1. 1 md Eggplant

  2. 2/3 c Red lentils

  3. 2 c Water

  4. 2 t Black mustard seeds

  5. 1 t Coriander

  6. 1 t Cumin

  7. 1 Cinnamon stick

  8. 1 Dried red chili

  9. 400-degree oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another

  10. 5-10 minutes to blend all the flavors. This would probably make a

  11. 1994, Formatting by Sue Smith (using MMCONV)


Send feedback