– Cumin – Eggplant – Red pepper – Mustard seeds -Curry leaves -Tomato Puree
To a 9×11 inch or similar sized baking dish, add the oil and add all of the spices and salt and mix well. If the spices are getting too clumped up, add splashes of some water or a few teaspoons of water so that the mixture is like a thin spice paste.
Then add eggplants, onion, garlic, and ginger and toss really well to coat. Eggplants will shrink a lot so you need a dish where they are about doubled up in layer. Then bake at 400 degrees Fahrenheit.
Remove the baking dish from the oven then add the tomato sauce, coconut milk, lentils, salt, and mix in. Add the tempering and mix lightly. Then return the dish to the oven. Cover with parchment paper and continue to bake for 25 minutes or until the lentils are cooked to preference and the sauce has thickened.
I love this served with rice but if you want to cut down on carbs, cauliflower rice will work really well here.
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