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Eggplant Dal Sauce

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Submitted by realtor

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT *
158
2 473
CUPS ML WATER
2 1E+1
TEASPOONS ML MUSTARD SEEDS, BLACK
1 5
TEASPOON ML CORIANDER
1 5
TEASPOON ML CUMIN
1 1
EACH EACH CINNAMON STICKS *
1 1
EACH EACH RED CHILI PEPPERS
dried *
1 1
X X CAYENNE PEPPER
to taste *
1 1
X 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 to 10 minutes to blend all the flavors.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 122 7% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 10g 41%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 3%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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