John Myers
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Eggplant with Onion Paste from Oven, with Dhal
The perfect eggplant with onion paste from oven, with dhal recipe with a picture and simple step-by-step instructions.
Eggplant with onion paste
- 2 piece Onions
- Rapeseed oil
- White wine lovely
- 2 tbsp Honey
- 2 tbsp Desiccated coconut
- 0,5 tsp Salt
- 1 Msp Ground cardamom
- 0,25 tsp Ground cumin
- 0,25 tsp Ground cinnamon
- 0,25 tsp Ground ginger
- 0,5 tsp Cayenne pepper
- 1 toe Garlic
- 1 piece Eggplant fresh
Dhal
- 1,5 cups Lentils red
- 2 cups Water
- Salt
- Cayenne pepper
- 1 tbsp Curry paste from my cookbook
- 3 tbsp Yogurt
- 2 tbsp Sesame
- 3 tbsp Ground almonds
- 1 toe Garlic
- 0,5 piece Lemon
- Finely chopped coriander
Eggplant with onion paste
- Cut the onions into thin rings and fry them with plenty of oil in the pan until they are translucent. Deglaze with a small dash of white wine and simmer a little more. Add the honey and briefly toss everything through the pan. Put the mixture in a mortar and grind.
- Roast the spices and desiccated coconut briefly in a pan without fat and then add to the onions in the mortar. Press a clove of garlic into it and work everything together to make a paste (add a little oil). Halve the aubergine, score the meat several times and spread the onion paste on top. Grease an oven dish and place the aubergine halves in it. Bake everything at 200 degrees for about 45 minutes, until the aubergine is soft.
Dhal
- Boil the lentils in the water and then mash them. Season with salt, curry paste and cayenne pepper. Mix in the yogurt, sesame seeds and almonds. Squeeze and mix in half a lemon. Press in the garlic and briefly heat everything again. Finely chop a few sprigs of coriander and finally stir into the dhal.
Serving
- Divide the dhal on two plates and place one aubergine half on each, that’s it.
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