Eggplant and Spinach Dhansak

 We have a family lunch on the first Sunday of the month and June's theme was Indian.  So on with the Bollywood dance music and prepare an Indian feast including this lentil dish.  Flavours were mild but very tasty.  Great vegetarian option.

Ingredients

100g red lentils

1 large onion, grated

400g tin cherry tomatoes

1 tsp ground turmeric

1 large eggplant, cut into 3 cm pieces

6 leaves of silverbeet or half a bunch of english spinach

2 Tbsp oil

2 tsp cumin seeds

2 tsp ground coriander

4 cardamon pods, split

4 cloves of garlic, crushed

small bunch of coriander, chopped

1 tsp garam masala

Method

Combine in a pan the lentils, onion, tomatoes, turmeric and 1 tsp salt in a pan, add one tomato tin full of water. Bring to the boil, turn down heat and simmer for about 20 minutes or until the lentils are soft.

Note: I did this stage the day before and popped in the fridge.

Put chopped eggplant in a bowl and toss with oil and salt and pepper.

Heat a large frypan, add a little more oil and cook eggplant in batches until golden brown and softened.

Add spinach and cook until wilted.

Put all eggplant back into the pan and add the spices (not garam masala) and cook for 2 minutes. 

Stir in the garlic and cook for a few minutes. 

Tip in the lentil mix and 200ml of water. 

Simmer for 20 minutes, stirring regularly.

To finish add coriander and garam masala, cook for another 2 minutes.

Serve.

Mamma Marmalade