Delicious Eggplant Masala
This is a warm-hearting recipe inspired by indian cuisine and it’s absolutely delicious.
Servings
4 people
Prep Time:
15 min
Cook time:
30 min
Perfect For:
Main Course
About this Recipe
I am such a fan of Indian food! Growing up, we mostly ate traditional canadian food. But in my early twenties, we started having more international food on the table, and it didn’t take long before I was convinced. The flavours of an indian dish are hard to beat.
This eggplant masala is a mouth-watering dish I could eat all the time, and the whole spices bring the result to another level!
Ingredients
-
1 eggplant
-
1 courgette
-
red onion
-
4 cloves garlic
-
1 tbsp fresh ginger
-
1 yellow onion
- 1 dried chili pepper (or more if you like it spicy)
-
1 tsp cumin seeds
-
1 tsp coriander seeds
-
1/2 tsp turmeric
-
2 tsp garam masala
-
1 tbsp paprika
-
1 tsp salt
-
1/3 cup water
-
1 small can of tomato purée
-
1 small can of coconut cream
-
2 tomatoes
-
1 can of lentils
Step by Step Instructions
Step 1
-
Dice the eggplant, courgette, red onion and tomatoes in medium size chunks and finely chop the yellow onion and the garlic.
Step 2
-
Cook the red onion, the eggplant and the courgette for about 6-7 minutes. Set the vegetables aside.
Step 3
-
Add the cumin seeds, coriander seeds, and dried chili pepper to the same pan in a bit more oil and roast them for a minute.
Step 4
-
Add the yellow onion for 2-3 minutes, then the garlic and ginger for another 2 minutes, and the coriander, turmeric, garam masala, and salt for 1 more minute.
Step 5
-
Add the water, then the tomato paste once the water is absorbed, and let it cook for 2 minutes.
Step 6
-
Put in the tomatoes and the pre-cooked vegetables and let everything simmer for about 10 minutes. (Add more water if needed).
Step 7
-
Finally, add the lentils and the coconut cream. Mix well, adjust the seasoning, serve and enjoy!
