Enjoy this hearty, healthy meal with rice, flat bread or simply on its own, and make any leftovers go further the next day by stirring through another tin of chopped tomatoes and serving with steamed salmon fillets.
Crispy aubergine dhal
Ingredients
6
servings
-
- 1
- 2 tbsp
- 1
- 2
- 0,5 tsp
- 2 tsp
- 2 tsp
- 200 g
- 400 g
- 1 bunch
- 1 l
- 1
- 2
- 0,5 bunches
- 3 tbsp
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Preparation
Preheat the oven to 200ºC/180ºC fan/gas mark 6.
Dice and season the aubergine and toss in half the oil, then roast for 25 minutes until crisp and golden.
Slice the onion and crush the garlic; then fry in the remaining oil with the spices for 5 minutes until softened, throwing in the chilli flakes for extra kick. To add bulk to the dish, stir through red lentils and cook for a few minutes, then add the tomatoes and stock. Seperate the coriander stalks from the leaves and finely chop the stalks. Add them to the mix.
Simmer for 15 minutes until the lentils are tender. Add the broccoli and Greek yoghurt and simmer for 5 minutes, loosening with a little water if needed. Season to taste, then for added zing, stir through lime juice and a handful of the coriander leaves.
To serve, divide between bowls and top with another spoonful of Greek yoghurt, chopped spring onions, the remaining coriander and the diced aubergine for extra crispiness.
Swap the yoghurt for a swirl of coconut milk to make this dhal recipe vegan.
