Roasted Eggplant with Hearty Red Lentils

This recipe takes the humble eggplant and transforms it into a rich, flavorful dish with the help of Annada's aromatic spices and wholesome Red Split Lentils. It’s a perfect vegetarian meal that’s both comforting and packed with nutrition.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 tbsp avocado oil
• 2 cups water
• 1 cup Annada Red Split Lentils, rinsed
• 1 large onion, diced
• 2 tsp Annada Turmeric powder
• 1 tsp Annada Dry Ginger Powder
• 1 tsp Annada Sambar Masala
• 1 tsp Annada Chilli Powder
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Roast the Eggplant: Preheat your oven to 400∘F (200∘C). Toss the eggplant cubes with 1 tablespoon of avocado oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Cook the Lentils: While the eggplant roasts, bring 2 cups of water to a boil. Add the rinsed Annada Red Split Lentils, 1 teaspoon of Annada Turmeric powder, and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are soft and have broken down into a creamy consistency.
3. Sauté the Aromatics: In a separate pan, heat 1 tablespoon of oil. Sauté the diced onion until translucent. Add the remaining Annada Turmeric powder, Annada Dry Ginger Powder, Annada Sambar Masala, and Annada Chili Powder. Sauté for one minute until fragrant.
4. Combine and Finish: Add the cooked lentils and the roasted eggplant to the pan with the spices. Stir gently to combine all ingredients. Let it simmer for a few minutes to allow the flavors to meld.
5. Garnish and Serve: Before serving, stir in fresh chopped coriander. This dish pairs perfectly with rice or warm flatbread.