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Smoky Eggplant Lentil Stew Recipe

Smoky Eggplant Lentil Stew recipe


This is a warm, smoky stew with eggplants and lentils. It's cooked with spices and tomatoes, and served with a tangy herb yogurt. You can eat it with bread or rice. It's good for dinner and makes you feel cozy.


2 medium eggplants
1 large onion
20 g fresh ginger
5 garlic cloves
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp mustard seeds
1 can (400 g) diced tomatoes
150 g green lentils
1 bunch (40 g) cilantro
1 bunch (40 g) parsley
250 g Greek yogurt
2 tsp garam masala
Juice of 1 lemon
Rice or flatbread, to serve


Cut the eggplants into 3 cm cubes. Heat a large pan over high heat and char the eggplant in batches until slightly collapsed and charred, about 5 minutes per batch. Set aside.
Finely chop the onion, ginger, and garlic. Heat the olive oil in the same pan over medium heat, then cook the onion until soft. Add the garlic and ginger, cooking for another minute.
Stir in the smoked paprika, cumin, turmeric, and mustard seeds, cooking until fragrant. Add the diced tomatoes and 1.5 cans of water. Stir in the green lentils and bring to a simmer for 20 minutes.
Return the eggplant to the pan, cover, and cook for another 20 minutes, or until the lentils and eggplant are tender.
For the herb yogurt, blend most of the cilantro, parsley, Greek yogurt, and 1 tsp of garam masala until smooth. Season with salt, pepper, and half the lemon juice.
Finish the stew by stirring in the remaining 1 tsp of garam masala and season with salt, pepper, and additional lemon juice to taste.
Serve the stew with a dollop of the herb yogurt and garnish with the remaining herbs. Accompany with rice or flatbread.

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