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Arabian Eggplant And Lentil Stew

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Eggplant and Lentils is a wonderful dish that is perfect for a family get together. This dish is easy to prepare with the lentils and roasted eggplant and flavoured with spices. Try out the Eggplant and Lentils with bread or rice and it is a complete meal.
  Lentils 3⁄4 Cup (12 tbs) (Soaked And Cooked)
  Roasted eggplant with garlic 3⁄4 Cup (12 tbs)
  Onion 1⁄2
  Ginger paste 1⁄4 Teaspoon
  Tomato 1
  Dried chilies 2 Teaspoon
  Fresh chili 1
  Cumin 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Turmeric 3 Pinch
  Garam masala 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Water 1⁄2 Cup (8 tbs)

1)In a pan, add the whole dried chillies in the heated oil, add the onion and ginger paste and saute until onion starts to brown.
2) Stir in the tomato, fresh chilli and spice mix (Cumin, Cheyenne pepper, Turmeric, Garam Masala). Cook on a low heat until it is a mush and starts to dry out.
3) Add the eggplant, lentils, water, salt and pepper. Cook until thickened while stirring. As you stir breakup the eggplant.
4) Adjust the seasoning and serve with rice or bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cook Time: 
30 Minutes
This stew makes a perfect vegan meal on a cold wintry day and has the hearty flavors and soulful aromas of comfort food. Watch the video to learn how to make this stew made with green lentils and roasted eggplant and flavored with spicy tomato gravy. Serve it with naan, rice or crust bread for a wholesome vegetarian meal!

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