Other Main Dishes
Spinach & Red Lentil Curry on Roasted Eggplant
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Family Tested & Approved
red lentils, rinsed and sorted if necessary
peanut oil or other light oil, plus additional to oil eggplant pan
unsalted butter or additional oil
spicy pepper, chopped (optional). choose the type of pepper by how hot you wish the curry to be,
ginger root, peeled and minced
garlic, peeled and minced
fresh baby spinach or mature spinach with stems removed and larger leaves cut in several pieces
mixed curry powder or garam masala
purple eggplant, peeled and cut in 1/4 inch slices
eggs lightly beaten with a tablespoon of water
plain yogurt, preferably a thick greek yogurt
Preheat the oven to 350F.
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.
In a large, heavy pan or dutch oven, heat the oil and butter over medium heat.
Saute the onions, pepper (opt.), ginger and garlic until the onions are translucent.
Add the spinach to the onion mixture and wilt it totally.
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.
Turn the temperature under the curry to very low, cover, and allow to sit while you cook the eggplant.
Oil a large baking sheet. Sprinkle the salt and pepper onto the eggplant slices.
Dip the eggplant slices in the egg and then in the bread crumbs. Place them in a single layer on the baking sheet.
Bake the eggplant slices 15 minutes. Turn them over and bake another 15 minutes.
To serve, place a layer of eggplant slices on plates, cover with the curry, and top with dollops of yogurt.
Last Updated: Fri, Feb 3, 2012