Ingredients Jump to Instructions ↓

  1. 1 Eggplant (medium)

  2. 2/3 cup 157ml Red lentils

  3. 2 cups 474ml Water

  4. 2 teaspoons 10ml Black mustard seeds

  5. 1 teaspoon 5ml Coriander

  6. 1 teaspoon 5ml Cumin

  7. 1 Cinnamon stick

  8. 1 Cayenne pepper to taste To taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Roast the eggplant in a 400F 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 5-10 minutes to blend all the flavors.


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