Lentils with Eggplant and Garam Masala

7 Reviews
ADD YOUR REVIEW
Photo: Karry Hosford
Yield:
6 servings (serving size: 1 1/4 cups lentil mixture and 3/4 cup rice)
By Peter Berley
September 2002
RECIPE BY Cooking Light

Store the remaining Garam Masala in an airtight container in the freezer for up to six months. Use it to season tofu, couscous, and steamed vegetables.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons Garam Masala
  • 1 cup chopped tomato
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (1-pound) eggplant, peeled and chopped
  • 1 cup dried lentils
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 2 bay leaves
  • 2 cups chopped zucchini
  • 4 1/2 cups hot cooked basmati rice

Nutritional Information

  • Calories 447
  • Caloriesfromfat 7%
  • Fat 3.3g
  • Satfat 0.6g
  • Monofat 1.5g
  • Polyfat 0.8g
  • Protein 17g
  • Carbohydrate 90.6g
  • Fiber 12.4g
  • Cholesterol 0.0mg
  • Iron 4.5mg
  • Sodium 587mg
  • Calcium 56mg

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium-high heat. Add onion and Garam Masala; sauté 3 minutes or until onion is tender. Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender.

Step 2

Add lentils, water, salt, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Discard bay leaves. Serve over rice.

Step 3

Totals include Garam Masala.

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Ratings & Reviews

ChefLake's Review

ChefLake
October 23, 2012
We thought this was very good. I made it exactly as written. I served with Naan and Indian pickles. I will be making this again as I always have zucchini and eggplant from our garden.

rstarrlemaitre's Review

orangebirdie007
September 28, 2012
I agree that this was a little bland, but would not call it bad. Tender lentils and eggplant, and needs just a bit more of the Garam Masala, some tomato paste, and maybe a bit more oil added.

Zorian's Review

sugarfairy
June 06, 2012
For the amount of spices used this dish was remarkably bland. Majority of the flavor comes from the eggplant and zucchini, but in such a way that I would prefer to simply grill eggplant and zucchini.

orangebirdie007's Review

Jessnc
May 01, 2011
N/A

sugarfairy's Review

Zorian
September 07, 2009
This recipe was fine but not exciting. I followed the recipe exactly and served it with steamed cauliflower. The flavors were flat and uninteresting, and although this dish is a nice vegetarian option that filled me up, it's not a dish I would make again. There are, I think, much tastier Indian recipes than this one.

Jessnc's Review

DiscoStu
April 17, 2009
I did not like this recipe at all. I love lentils, eggplant and garam masala, but something about this recipe really did not work for me.

DiscoStu's Review

rstarrlemaitre
April 15, 2009
I was really looking forward to this dish, and could not have been more disappointed. It commits the worst food sin: it is bland, mushy, and flavorless. I wish I could get a refund on all the ingredients that were lost in the line of duty.