This time I stuffed a pair of eggplants with some inspired Indian lentils. I hope you all love this dish. It is hearty, healthy, satisfying, and delicious!
🇪🇦⬇️ Receta en español en los comentarios!
It is a very hearty and warm dish.
I paired mines with tasty buttery, honey roasted carrots. It’s delicious on its own. For it you will need:
2 medium eggplants.
1 tbsp oil
1 cup lentils of your preference
80g tomato paste
200g crushed tomatoes
1 onion, diced
3 cloves garlic, minced
1 tbsp oil
1 1/2 tbsp freshly grated ginger
1/2 habanero, seeds removed
2 tsp garam masala
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
4 cups of water
sea salt & fresh black pepper
Preheat the oven to 200°C. Make a shallow cut (3/4) along the length of each eggplant and rub the flesh with oil and salt. Transfer to a baking dish and bake for approx. 30 min., or until they are soft.
Meanwhile, sautée the diced onion over medium heat on a deep pot for 5 min. Then add garlic, ginger, garam masala, turmeric, curry, cumin, and black pepper. Cook for 2 minutes, stirring frequently. Add tomato paste and cook for about 4 minutes. Now add water to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils and salt. Stir to combine all of the ingredients. Once lentils are soft and tender, add crushed tomatoes and let them cook for about 15 min, with the lid partially covering the pot.
Remove the eggplants from the oven, use a fork to make space for the filling where you had sliced it before baking. Return to the oven for ten more minutes and enjoy!