Yay or Nay ?
Recipe
Ingredients:
1/4cup vegetable oil
1 red onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1L water
800g can diced tomatoes
2/3 cup red lentils, rinsed
1 small eggplant, diced
1 tsp garam masala
1 tsp ground coriander
1 tsp chilli flakes
1/2 tsp ground turmeric
1/2 bunch parsley
Method:
Heat 1 tbs oil in a medium saucepan. Add onion, garlic and cumin and cook for 5 minutes or until onion has softened. Add water, tomatoes with juice and lentils to pan. Bring to the boil, then reduce heat and simmer for 20 minutes or until lentils are tender. Meanwhile, to draw out bitter liquid from the eggplant, toss eggplant with 1 tsp salt and place into a colander over a bowl for 10 minutes to drain. Rinse and pat dry with paper towel. Combine garam masala, coriander, chilli flakes and turmeric. Add eggplant and toss to coat.
Heat remaining vegetable oil in a wok or deep frying pan over medium-high heat. If using parsley, fry the leaves for 2-3 seconds until crisp. Remove with a slotted spoon and drain on paper towel. Add seasoned eggplant, in batches and cook, stirring for 1-2 minutes or until eggplant is golden. Drain on paper towel.
Season soup salt and pepper to taste. Serve soup into warm bowls, topped with eggplant. Garnish with fried parsley, if desired.
Recipe credit: this recipe was adjusted from woolworths_au
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