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–+ servings
eggplant dhal cu vinete

Eggplant Dhal

This cozy one-pot eggplant dhal simmers red lentils with tender eggplant and warming Indian spices. It's easy, budget-friendly and ready in about 35 minutes for a comforting family dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

  • 100 g red lentils
  • 1 eggplant cubed
  • 4 Tbsps olive oil
  • 1 bunch scallions chopped
  • 1 onion chopped
  • 1 tsp ginger powder
  • 2 cloves garlic crushed
  • 1 tsp chili powder
  • 2 tsps turmeric
  • 300 ml water
  • sea salt to taste
  • parsley for garnish

Instructions

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion and scallions and lightly fry, stirring frequently, for 1-2 minutes.
  • Add all the spices and stir to coat.
  • Add the lentils and water.
  • Add the eggplant and cook on low heat for 20-25 minutes.
  • When the lentils are tender, add salt to taste and mix gently.
  • Serve with fresh chopped parsley on top.

Notes

Salt at the very end so the lentils soften properly, and stir in a splash of water if it gets too thick. Leftovers keep in the fridge for up to 4 days and reheat well.