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Roasted aubergine dhal

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Ingredients

1 aubergines aubergine
diced
2 tbsp tbsp rapeseed oil rapeseed oil
1 onions onion
sliced
2 garlic garlic
crushed
0.5 tsp tsp chilli flakes chilli flakes
2 tsp tsp cumin cumin
2 tsp tsp ground tumeric ground tumeric
200 g g red lentils red lentil
400 g g chopped tomatoes chopped tomatoes
1 bunches bunch coriander coriander
leaves and stalks separated
1 l l vegetable stock vegetable stock
1 broccoli broccoli
cut into small florets
2 limes lime
juice only
0.5 bunches bunch spring onions spring onion
finely sliced
3 tbsp tbsp Greek yoghurt Greek yoghurt
plus extra to serve

Roasted aubergine dhal

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0:40 min
(295)

Method

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.

Swap the yoghurt for a swirl of coconut milk to make this dhal recipe vegan.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. Season the aubergine and toss in half the oil, then roast for 25 minutes until crisp and golden.
  3. Meanwhile, fry the onion, garlic, chilli and spices in the remaining oil for 5 minutes to soften. Stir through the lentils and cook for a few minutes, then add the tomatoes, stock and finely chopped coriander stalks.
  4. 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 stir through lime juice and a handful of coriander leaves.
  5. Divide between bowls and top each with another spoonful of Greek yoghurt, the roasted aubergine, spring onions and remaining coriander to serve.

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