spinach & red lentil curry on roasted eggplant

Name: Spinach & Red Lentil Curry on Roasted Eggplant
Prep time: 30 min
Cook time: 45 min
Yield: 2
Ingredients: 1 cup(s) red lentils, rinsed and sorted if necessary; 2 cup(s) water; 2 tablespoon(s) peanut oil or other light oil, plus additional to oil eggplant pan; 2 tablespoon(s) unsalted butter or additional oil; 2 medium onions, chopped; 1 small spicy pepper, chopped (optional). choose the type of pepper by how hot you wish the curry to be,; 1 inch - ginger root, peeled and minced; 1 clove(s) garlic, peeled and minced; 1 pound(s) fresh baby spinach or mature spinach with stems removed and larger leaves cut in several pieces; 2 tablespoon(s) tomato paste; 1 tablespoon(s) mixed curry powder or garam masala; 1 large purple eggplant, peeled and cut in 1/4 inch slices; 2 large eggs lightly beaten with a tablespoon of water; 1 cup(s) panko bread crumbs; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 3/4 cup(s) plain yogurt, preferably a thick greek yogurt

(1 rating)

review

Recipe by

Heidi Hoerman

@heidicookssupper

Hingham, MA

Some folks think that Indian food is too spicy to eat. Curries need not be hot, especially when they are homemade. You can leave the hot pepper completely out of this dish and still have a wonderfully tasty meal.

(1 rating)

yield 2 large servings

prep time 30 Min

cook time 45 Min

Ingredients For spinach & red lentil curry on roasted eggplant

1 c

red lentils, rinsed and sorted if necessary
2 c

water
2 Tbsp

peanut oil or other light oil, plus additional to oil eggplant pan
2 Tbsp

unsalted butter or additional oil
2 md

onions, chopped
1 sm

spicy pepper, chopped (optional). choose the type of pepper by how hot you wish the curry to be,
1 inch

ginger root, peeled and minced
1 clove

garlic, peeled and minced
1 lb

fresh baby spinach or mature spinach with stems removed and larger leaves cut in several pieces
2 Tbsp

tomato paste
1 Tbsp

mixed curry powder or garam masala
1 lg

purple eggplant, peeled and cut in 1/4 inch slices
2 lg

eggs lightly beaten with a tablespoon of water
1 c

panko bread crumbs
1/2 tsp

salt
1/2 tsp

pepper
3/4 c

plain yogurt, preferably a thick greek yogurt

How To Make spinach & red lentil curry on roasted eggplant

1
Preheat the oven to 350F.

2
In a small sauce pan, boil the lentils in 2 cups water until they burst and most of the water is absorbed, 10-15 minutes.
3
In a large, heavy pan or dutch oven, heat the oil and butter over medium heat.
4
Saute the onions, pepper (opt.), ginger and garlic until the onions are translucent.
5
Add the spinach to the onion mixture and wilt it totally.
6
Add the lentils and any remaining liquid to the vegetable mixture. Stir in the tomato paste and curry powder. Taste and adjust the seasoning with more curry powder or salt if necessary.
7
Turn the temperature under the curry to very low, cover, and allow to sit while you cook the eggplant.
8
Oil a large baking sheet. Sprinkle the salt and pepper onto the eggplant slices.
9
Dip the eggplant slices in the egg and then in the bread crumbs. Place them in a single layer on the baking sheet.
10
Bake the eggplant slices 15 minutes. Turn them over and bake another 15 minutes.
11
To serve, place a layer of eggplant slices on plates, cover with the curry, and top with dollops of yogurt.
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spinach & red lentil curry on roasted eggplant

Ingredients For spinach & red lentil curry on roasted eggplant

How To Make spinach & red lentil curry on roasted eggplant

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