Eggplant Dal Sauce

Recipe Ingredients

1		Eggplant (medium)
2/3 cup	157ml	Red lentils
2 cups	474ml	Water
2 teaspoons	10ml	Black mustard seeds
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Cumin
1		Cinnamon stick
1		Cayenne pepper to taste
		To taste

Recipe Instructions

Roast the eggplant in a 400F oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors.

Source:
Kirstin Reade Wilcox From Fatfree Digest April-May 1994,

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