Spiced Eggplant Dhal

I've recently discovered how nicely eggplant tastes with some smoky spices in a dhal! It pairs nicely with brown rice, coconut yogurt and coriander on top!

Ingredients:

1 onion

4 cloves of garlic

Thumb size piece of ginger

2 red chilis (or 1 depending on how spicy you want it)

1 large eggplant or 2 small (chopped in small cubes)

2 cups of green lentils (or brown)

1 tbsp tamari (or soy sauce)

1 tin coconut milk

1 tin chopped tomatoes

2 cups water

1 tsp cumin

1 tsp smoked paprika

1 tsp turmeric

1 tsp cinnamon

Salt/pepper

Instructions:

1. At a medium heat - start by frying the onion, garlic, chili and ginger in some olive oil (or oil of choice) until it has become translucent and caramelized.

2. Add in the chopped eggplant and then tamari and spices - give it a good stir until all everything has been coated. Let the eggplant cook for a couple of minutes, adding in splashes on water if necessary so avoid it burning.

3. Rinse the lentils and then add to the pot along with the coconut milk, chopped tomatoes and 2 cups of water.

4. Increase the heat to start a boil. Once it starts to boil, turn down to simmer for around 25 minutes. Stirring occasionally.

5. Once the lentils have soaked up the liquid and are completely cooked, I use a hand blender to blend around half of the dhal. You don't want to blend it completely - half is a good amount so you can still have some cubed eggplant and full lentils in there. Blending half just makes it more thick and creamy!

6. Add to a bowl and pair it with rice or eat it on its own. I like to add a dollop of coconut yogurt and coriander to mine!