This Roasted Eggplant Dahl is the kind of bowl that feels like a deep exhale — silky, aromatic, and layered with plant‑powered nourishment. Slow‑roasted eggplants bring a smoky sweetness that melts into the lentils, creating a naturally creamy base without any added fats. The pea‑and‑corn mix adds bright pops of colour and gentle sweetness, while onion, garlic, ginger, and warming spices build a fragrant, grounding depth that makes every spoonful feel restorative.
Red and brown lentils simmer together in vegetable stock and crushed tomatoes, giving the dahl both body and richness. A final squeeze of lime juice lifts the whole dish, balancing the warmth with a clean, citrusy brightness. It’s a one‑pot meal that’s hearty enough for winter nights yet vibrant enough for any season — a nourishing staple that celebrates whole ingredients at their best.
Health Benefits:
Vegetable Stock Provides a mineral‑rich, low‑fat base that ties the whole dish together.
Roasted Eggplant Rich in fibre and antioxidants like nasunin, eggplant supports healthy digestion and helps protect cells from oxidative stress. Roasting enhances its natural sweetness while keeping it low in calories and gentle on the gut.
Peas and Corn This colourful duo provides plant protein, B‑vitamins, and slow‑release carbohydrates for steady energy. Their natural sweetness balances the spices while adding extra fibre for digestive health.
Onion, Garlic & Ginger A classic anti‑inflammatory trio.
Onion offers quercetin, known for supporting immune and cardiovascular health.
Garlic contains allicin, a compound linked to antimicrobial and heart‑protective benefits.
Ginger supports digestion, reduces nausea, and has well‑studied anti‑inflammatory effects.
The spices do more than flavour the dish — they actively support wellbeing.
Turmeric (especially when paired with black pepper or warming spices) helps reduce inflammation.
Cumin aids digestion and may support iron levels.
Coriander helps soothe the gut and balance blood sugar.
Mustard seed supports metabolism and adds gentle heat.
Garam masala blends antioxidant‑rich spices that support circulation and warmth.
Red & Brown Lentils A powerhouse combination of plant protein, iron, folate, and soluble fibre. Red lentils break down into a creamy base, while brown lentils hold their shape, giving the dahl texture and keeping you fuller for longer. Their fibre supports gut health and helps stabilise blood sugar.
Crushed Tomatoes High in lycopene, a potent antioxidant linked to heart health and reduced inflammation. Cooking tomatoes increases lycopene availability, making this dahl especially nourishing.
Lime Juice Adds vitamin C, enhances iron absorption from the lentils, and brightens the overall flavour.
A bowl that nourishes deeply, comforts completely, and brings whole‑food goodness back to the centre of the table.
Roasted Eggplant Dahl
Ingredients
- 2 roasted eggplants skinned and diced
- 1 cup frozen pea and corn mix
- 1 brown onion diced
- 4 roasted garlic cloves
- 2 tsp ginger
- ¼ tsp turmeric
- 1 tsp dried coriander
- 1 tsp cumin powder
- 1 tsp ground mustard seed
- 1 tsp garam masala
- 1 cup dried red lentils
- 1 cup dried brown lentils
- 4 cups vegetable stock
- 1 can crushed tomatoes
- 3 tbsp lime juice
Instructions
Roasting the ellplant and garlic
- Preheat oven to 200℃ (400℉)
- Cut the eggplant in half, place face down onto a lined baking sheet along with the unpeeled garlic. Add in around ½ cup of water.
- Bake in the oven for 20 minutes then turn over the eggplants and roast for a further 10 to 15 minutes until the eggplant is soft.
Create the Dahl
- In the pressure cookers, saute the onion, roasted garlic and ginger until the onion is transparent.
- Add all the other ingredients except the roasted eggplant.
- Manually pressure cook for 20 minutes or select curry from an electric pressure cookers menu.
- Depressurise and have a taste, if the lentils are still too crunchy, cook under pressure for a further 15 minutes.
- Stir through the eggplant, and serve with potato flatbread.
