Eggplant/Aubergine Dhal
Eggplant/Aubergine Dhal



  • 1 tbsp oil
  • 1 onion, thinly sliced
  • 3 sliced garlic cloves
  • 1 tbsp chopped ginger
  • 2 tsp each of ground turmeric and coriander
  • 2 tsp cumin seeds
  • 1 red chilli, sliced
  • 1 tbsp veg bouillon powder
  • 115g red lentils
  • 1 eggplant/aubergine, cubed
  • 400g can of chickpeas
  • Heat up the oil in a large pan, and fry the onion for a few mins, then tip in the garlic and ginger to fry and soften. Add the coriander, cumin seeds, turmeric, and chilli, and cook for about 30 seconds.
  • Pour in 800ml of boiled water, and stir in the lentils, eggplant/aubergine and bouillon powder. Cover the pan, allow to simmer for 15 mins or until the lentils become pulpy. Stir in the chickpeas, and cook for 5 mins more. Serve immediately with a dollop of raita and some torn mint, if you like.
25 mins
2 serving

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