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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 5 baby aubergines, cut in half, lengthways
  • 2 cloves of garlic, finely sliced
  • 4 medium tomatoes, chopped
  • 1 tsp each of turmeric, cumin seeds, ground coriander and garam masala
  • 550 ml vegetable stock
  • a sprinkling of flaked almonds
  • a squeeze of lemon juice
  • a few leaves of fresh coriander, chopped
  • a pinch of black mustard seeds and chilli flakes to finish
Spicy Red Lentils with Roasted Aubergines
A gorgeous veggie dal dish with roasted baby aubergines and almonds!
Spicy Red Lentils with Roasted Aubergines Spicy Red Lentils with Roasted Aubergines

I think I could almost live on lentils in one form or another! But a dal has to be one of my favourite lentil dishes. This one has all the delicious spicy dal flavours coupled with velvety slow roasted aubergines. It's got to be the best way to cook aubergines, hasn't it?! The perfect meat-free mid-week meal!

  1. Start with the aubergines in a baking dish with the thyme and a drizzle of virgin olive oil. Roast in a moderate oven for 15/20 mins, until they're nice and soft and slightly charred
  2. Whilst they're cooking, heat some oil in a pan and gently fry the garlic, tomatoes and spices. Add in the lentils and mix well
  3. Finally pour in the vegetable stock and simmer for another 15/20 mins. Season well, add in the aubergines and a squeeze of lemon juice. Finish with some flaked almonds, mustard seeds, chilli and fresh corinader. Serve with some nice warm naan bread

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Spicy Red Lentils with Roasted Aubergines
A gorgeous veggie dal dish with roasted baby aubergines and almonds!

I think I could almost live on lentils in one form or another! But a dal has to be one of my favourite lentil dishes. This one has all the delicious spicy dal flavours coupled with velvety slow roasted aubergines. It's got to be the best way to cook aubergines, hasn't it?! The perfect meat-free mid-week meal!

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 5 baby aubergines, cut in half, lengthways
  • 2 cloves of garlic, finely sliced
  • 4 medium tomatoes, chopped
  • 1 tsp each of turmeric, cumin seeds, ground coriander and garam masala
  • 550 ml vegetable stock
  • a sprinkling of flaked almonds
  • a squeeze of lemon juice
  • a few leaves of fresh coriander, chopped
  • a pinch of black mustard seeds and chilli flakes to finish
  1. Start with the aubergines in a baking dish with the thyme and a drizzle of virgin olive oil. Roast in a moderate oven for 15/20 mins, until they're nice and soft and slightly charred
  2. Whilst they're cooking, heat some oil in a pan and gently fry the garlic, tomatoes and spices. Add in the lentils and mix well
  3. Finally pour in the vegetable stock and simmer for another 15/20 mins. Season well, add in the aubergines and a squeeze of lemon juice. Finish with some flaked almonds, mustard seeds, chilli and fresh corinader. Serve with some nice warm naan bread

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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