Date: Wed, 18 May 94 10:12:13 EDT
From: Kirstin Reade Wilcox (krw3@columbia.edu)
Eggplant dal sauce
1 medium eggplant
2/3 c red lentils
2 c water
2 t black mustard seeds
1 t coriander
1 t cumin
1 cinnamon stick
1 dried red chili
cayenne pepper to taste
salt to taste
Roast the eggplant in a 400-degree 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. This would probably make a
respectable soup if it were thinned out with more water and broth, but I
served it over...
kwvegan vegan