Aubergine dhansak (Persian curry)
For this recipe, the technique changes so that the aubergine releases its fragrance at best!
Ingredients
Directions
Step 1
Finely chop the onion (I use a grater) and cut the tomatoes into chunks. Transfer to a pan with the lentils and turmeric, season to salt, cover in water and cook for 20 minutes, stirring regularly and adding more water if necessary.
Step 2
Meanwhile cut the aubergine into dices and toss in the olive oil, and generously season to salt and pepper. In a large pan, sauté for 10 minutes on medium heat.
Step 3
Add cumin and ground coriander to the aubergines for another 2 minutes, then the minced garlic for 2 more minutes.
Step 4
Combine the cooked lentils to the aubergines, add 20 centilitres water, stir well and simmer for 20 minutes.
Step 5
Before serving with a basmati rice, add garam masala and chopped fresh coriander.
