This Jamie Oliver-inspired aubergine daal is a comforting and flavorful lentil dish made with roasted aubergine, red lentils, tomatoes, and warming spices. The recipe creates a creamy texture with rich earthy flavors while remaining simple enough for everyday cooking. Perfect for busy weeknights or cozy family dinners, this wholesome dish pairs beautifully with rice, naan, or fresh salad.
Total Time:50 minutes
Yield:4 servings
Ingredients
2 medium aubergines, diced
1 cup red lentils, rinsed
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can chopped tomatoes
4 cups vegetable stock
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon mustard seeds
1/2 teaspoon chili flakes
Salt and black pepper to taste
Fresh coriander for garnish
Lemon wedges for serving
Instructions
Preheat the oven to 200°C (400°F). Toss diced aubergine with olive oil, salt, and pepper, then roast for 25 minutes until golden and tender.
Heat oil in a large saucepan over medium heat. Add onion and cook until soft and lightly golden.
Stir in garlic, ginger, mustard seeds, cumin, turmeric, coriander, and chili flakes. Cook for 1 minute until fragrant.
Add chopped tomatoes and cook for 5 minutes while stirring occasionally.
Stir in rinsed lentils and vegetable stock. Bring to a gentle simmer and cook for 20 minutes until the lentils soften.
Fold roasted aubergine into the daal and simmer for another 5 minutes.
Finish with garam masala, fresh coriander, and a squeeze of lemon juice before serving.
Notes
Red lentils create the creamiest texture and cook quickly.
Roasting the aubergine enhances its flavor and prevents bitterness.
Add coconut milk for a richer and creamier variation.
The daal thickens as it cools, so add extra stock when reheating.
