This recipe is a flavour loaded combo and is a great way to use one of my favourite summer veggies – eggplant! It’s easy to throw together at the end of a long work day, and freezes well for whipping up in bulk for future meals.
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- 2 large eggplants
- 1 brown onion
- 2 cloves garlic
- 1 thumb ginger
- 2 tsp curry powder mild
- 1 tbsp coconut sugar
- 3 large tomatoes or ¼ jar of tomato passata
- 1 can lentils or 1 cup of cooked brown lentils
- ½ can coconut cream
- Juice of ½ lime
- 1 tbsp coconut oil
- Salt & pepper to taste
Cook eggplants first by pricking with a fork and placing over a gas flame, turning as needed. Eggplants are ready when they collapse. Remove from heat and allow to cool.
This can also be done on an electric flat cooktop, if you can easily wipe it off afterwards. Just allow the skin to blacken, and turn as needed.
You could also BBQ, or bake in the oven, but you’ll sacrifice the smoky flavour by roasting in the oven.
Heat coconut oil in a heavy based saucepan over low-medium heat.
Add in onions and a pinch of salt, saute onions for 10 minutes, until they just start to brown.
Add garlic and ginger and saute for 1 minute, then add curry powder and saute a further 30 seconds.
Add tomatoes or passata and cook for 10 minutes on low, stirring occasionally.
Cut eggplants in half, scoop out cooked flesh and chop roughly.
Add eggplant, sugar, lentils (drained and rinsed) and coconut cream to the pan, cook for a further 5 minutes.
Remove from heat and add lime juice, salt, and pepper.
Serve with freshly steamed rice and coriander.