Eggplant Dal Sauce (India)

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Eggplant Dal Sauce (India)

 

1 medium eggplant

2/3 cup red lentils

2 cups water

2 teaspoons black mustard seeds

1 teaspoon coriander

1 teaspoon cumin

1 cinnamon stick

1 cayenne pepper to taste

to taste

 

Roast the eggplant in a 400 degrees 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.