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–+ servings

Roasted Eggplant Dahl

Catherine BarclayCatherine Barclay
A creamy, comforting dahl where slow‑roasted eggplant melts into a fragrant lentil base, lifted with sweet pops of peas and corn and the gentle savouriness of onion. Nourishing, fibre‑rich, and naturally plant‑powered — a cosy bowl that feels both grounding and vibrant.
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Course Main Course
Servings 4 servings

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.
Keyword eggplant, Fiber rich, Fibre rich, Lentils, no oil, plant-based, vegan, vegetarian, wfpb, wholefoods
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