Roasted Aubergine and Red Lentil Dhal (Vegan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
325 kcal
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Course
Main Course
Roasted Aubergine and Red Lentil Dhal (Vegan)
Description
Roasted Aubergine and Red Lentil Dhal starts with diced aubergine seasoned with olive oil, cumin seeds, and salt, roasted until tender and caramelized. Meanwhile, a red lentil dhal is cooked from onions sautéed with garlic, ginger, turmeric, garam masala, and chili to build a deep flavor base.
Red lentils are simmered with canned chopped tomatoes and water until soft and thickened, absorbing the spice blend. Fresh coriander stirred in at the end adds brightness. The roasted aubergine is combined with the dhal, adding a smoky, tender vegetable component to complement the creamy lentils.
This dhal serves well alongside brown rice, chapatti, naan, or pilau rice and can be enjoyed with pickles or chutneys for extra complexity and contrast. The recipe notes suggest it is suitable for freezing, allowing leftovers to be stored conveniently.
Ingredients
For the roasted aubergines…
- 1 tablespoon olive oil
- 1 aubergine diced, medium
- 1 teaspoon cumin seeds
- 1 teaspoon salt
For the red lentil dhal…
- 1 tablespoon olive oil
- 1 onion diced
- 1 teaspoon dried chili flakes or to taste, or 1 fresh red chilli, diced
- 3 garlic grated or crushed, cloves
- 3 cm ginger grated, fresh
- 2 teaspoons Turmeric
- 2 teaspoons garam masala
- 200 g red lentils dried
- 400 g canned chopped tomatoes
- 800 ml water (i.e. 2 empty tomato tins of water)
- black pepper to taste
- 2 tablespoons Coriander optional, fresh
To serve…
- brown rice or white rice, chapattis, naan breads or pilau rice
- Coriander optional, extra fresh, aka cilantro
- pickles optional, all your favourite
- chutneys optional, all your favourite
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes – turning once to prevent sticking.
- Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
- Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
- Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
- When the dhal is cooked, stir in the fresh coriander and roasted aubergine – saving a few pieces for garnish (or not if you’d rather hide the fact that there are aubergines in this curry!!).
- Serve scattered with a few pieces of aubergine and some extra fresh coriander.
Notes
- This dhal freezes well, making it suitable for batch cooking and later meals.
- Nutrition information should be considered approximate and used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 739mg | 31% |
| Potassium | 1125mg | 24% |
| Fiber | 21g | 84% |
| Sugar | 10g | 20% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 93mg | 9% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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