Can be served as side dish or main dish, Low calorie dish, suitable for vegetarians

Indian

Aubergine - 1 medium

Red lentils - 2/3 cup

Water - 2 cups

Black mustard seeds - 2 teaspoons

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Cinnamon stick - 1

Dried red chili - 1

Cayenne pepper - to taste

Salt - to taste

Pierce the aubergine with a fork and roast it until tender. When the aubergine is nearly 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 aubergine is cooked. Slit open the vegetable, scoop out the inner flesh, chop them coarsely and add to lentils. Cook for another 5-10 minutes to blend all the flavours.

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