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eggplant-dal-sauce recipe

Date:    Wed, 18 May 94 10:12:13 EDT
 From:    Kirstin Reade Wilcox (krw3@columbia.edu)
 Eggplant dal sauce
 1 medium eggplant
 2/3 c red lentils
 2 c water
 2 t black mustard seeds
 1 t coriander
 1 t cumin
 1 cinnamon stick
 1 dried red chili
 cayenne pepper to taste
 salt to taste
 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.  This would probably make a 
 respectable soup if it were thinned out with more water and broth, but I 
 served it over...
 kwvegan vegan