Eggplant Dhal | Lentil and Eggplant Stew

eggplant dhal cu vinete indian food
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Even if you’re not a big fan of Indian food, you will absolutely love this eggplant dhal recipe! It’s easy to make, budget-friendly and perfect for a family dinner! 

I can’t say I love Indian food, but I enjoy making some Indian comfort recipes from time to time. What inspired me to make this recipe was this awesome book – Vegetables | From the Earth to the Table. I absolutely LOVE it! I found an onion dhal recipe in it and adapted it to my taste. Eggplants really go great with this! 🙂

In case you didn’t know, dhal is an Indian recipe made with red lentils. It’s something like a lentil stew if you want to call it this way.

I really enjoyed its texture and mildly spicy flavor. I will definitely make this again! Eggplants give it a more “meaty” texture and it’s not all mushy. I actually didn’t expect to like this eggplant dhal that much, but I ate double servings of it! It was all gone in a day.

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This eggplant dhal goes great served with these gluten-free vegan parathas. Hope you’ll like it! 🙂

eggplant dhal

5.0 from 2 reviews
Eggplant Dhal
Prep time
Cook time
Total time
Even if you're not a big fan of Indian food, you will absolutely love this eggplant dhal recipe! It's easy to make, budget-friendly and perfect for a family dinner!
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 100g red lentils
  • 1 medium eggplant, cubed
  • 4 Tbsps sunflower oil
  • 1 small bunch of scallions, chopped
  • 1 onion, chopped
  • 1 tsp ginger powder
  • 2 garlic cloves, crushed
  • 1 tsp chili powder
  • 2 tsps turmeric
  • 300ml water
  • sea salt, to taste
  • chopped parsley, for garnish
  1. Heat oil in a large saucepan.
  2. Add onion and scallions and lightly fry them over medium heat, stirring frequently for 1-2 minutes.
  3. Add all spices.
  4. Add lentils and water.
  5. Add eggplant and cook on low heat for 20-25 minutes.
  6. When lentils are tender, add salt to taste and mix gently.
  7. Serve with fresh chopped parsley on top.

eggplant dhal indian food

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About the Author

Ruxandra Micu

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

15 Comments on “Eggplant Dhal | Lentil and Eggplant Stew”

  1. Delicious recipe. I added black pepper and double the water and used the no oil method of frying and it turned out excellent.

  2. Sooo simple and good. It has a really special flavor (I think it’s because of the ginger) and my daughter liked it too, which actually surprised me as she doesn’t like eggplant. Delicious!

  3. I am new to cooking and never worked with lentils before. Are the lentils dry when put in the recipeor are they previously cooked (like canned or cooked by you)

  4. Do you “sweat” (salt and let set for several minutes then wipe off moisture “bitterness “) the eggplant before adding to Dhal?

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