Spinach & Red Lentil Curry on Roasted Eggplant

Heidi Hoerman


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 vote

2 large servings
30 Min
45 Min


  • 1 c
    red lentils, rinsed and sorted if necessary
  • 2 c
  • 2 Tbsp
    peanut oil or other light oil, plus additional to oil eggplant pan
  • 2 Tbsp
    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
    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 large
    purple eggplant, peeled and cut in 1/4 inch slices
  • 2 large
    eggs lightly beaten with a tablespoon of water
  • 1 c
    panko bread crumbs
  • 1/2 tsp
  • 1/2 tsp
  • 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.

Printable Recipe Card

About Spinach & Red Lentil Curry on Roasted Eggplant

Course/Dish: Other Main Dishes Roasts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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