Eggplant Dal Sauce

1 hours Prep: 10 minutes Cook: 1 hours

122 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	medium	eggplant
2/3	cup	lentils, red
2	cups	water
2	teaspoons	mustard seeds, black
1	teaspoon	coriander
1	teaspoon	cumin
1	each	cinnamon stick
1	each	red chili pepper	dried
1	x	cayenne pepper	to taste
1	x	salt	to taste

Directions

Roast the eggplant in a 400-degree oven for an hour (stab it first with a fork).

A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices.

Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils.

Cook another 5-10 minutes to blend all the flavors.

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Nutrition Facts

Serving Size 153g

Amount per Serving

Calories 122 7% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 20.0g	7%
Dietary Fiber 10.0g	41%
Sugars 1.0g
Protein 9.0g	18%

Vitamin A	0%		Vitamin C	3%
Calcium	4%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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