Dahl with eggplant and spinach
1 or 2 medium eggplants
1/4 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon turmeric
1 1/2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 tsp madras curry powder
1 tsp chili paste
1 1/2 cups lentils
1 teaspoon salt
2 1/2 cups water
About 50g frozen spinach, thawed (I would have used more but I only had one cube left)
1/4 cup diced tomatoes
2 tbsp tomato paste
Preheat oven to 200ºC, pierce the eggplant with a fork a couple of times and put on a tray on the middle rack for 30 minutes. When done, cool and then peel off the skin and place in a food processor. Add the spinach.
While the eggplant is roasting, fry the onion and garlic in oil or water until brown. Add spices and seeds and continue to stir for 1-2 minutes until fragrant.
Add the lentils, salt and the water to the pot. Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone.
When the lentils are cooked, add half the lentil mixture to the food processor.
Add the spinach, tomatoes and tomato paste and process the ingredients on low. Pour the mixture back into the saucepan with the unblended lentils.
Serve over your choice of rice with naan or pappadams.
**I am going to make my first ever seitan tonight*** WATCH THIS SPACE*** I am super excited... and a little nervous.