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Eggplant Dal Sauce | |||||||||
Course : Indian Source: Kirstin Reade Wilcox From Fatfree Digest April-May 1994 Serves: 4 |
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Ingredients:
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Preparation / Directions:Roast the eggplant in a 400F oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors.
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