Meatless Monday Dish (Eggplant Dal)  

By: ELIZABETH HERNANDEZ

Staff Writer 

Got 40 minutes? Try this delicious meatless Eggplant Dal dish! 

Ingredients:  

• ¼cup canola
• 1cup finely chopped onion
• 1 large eggplant (about 1 pound), peeled and cut into ½-inch cubes
• Salt and black pepper
• 2 tablespoons ghee
• 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, 
• 2 teaspoons cumin seeds
• 1 red or green serrano chile, finely chopped
• 1 teaspoon ground coriander
• 1 medium tomato, cut into ¼-inch pieces
• 1 cup red lentils, rinsed
• Chopped cilantro and basmati rice or naan, for serving

Preparation: 

1. Step 1
   In a large Dutch oven, heat oil over medium. Add onion and eggplant, and season with salt and pepper. Cook, stirring occasionally until eggplant is softened and starting to break down about 8 minutes. Add 2 tablespoons of water and stir up the browned bits on the bottom of the pot. Cook until all of the water is absorbed, then transfer the eggplant mixture to a bowl.
2. Step 2
   Melt ghee in the pot over medium heat. Add garlic, ginger, chile, cumin seeds, and coriander, and stir constantly until fragrant (be careful not to burn), about 30 seconds. Add tomato and cook, stirring occasionally, until completely broken down and lightly caramelized, about 8 minutes. Stir in the eggplant mixture. 
3. Step 3
   Add lentils and 3 cups of water to the pot, and season with salt and pepper. Bring to a boil over high heat, then cover, reduce heat to medium-low and simmer until lentils are tender and the mixture is thickened about 15 minutes. Season with salt and pepper.
4. Step 4
   Divide dal among bowls and garnish with cilantro. Serve with rice or naan.