Eggplant Dahl

Brenda loves eggplant and she loved this. Pinched the recipe from here

http://www.taste.com.au/forums/viewtopic.php?f=2&t=18100

2 tblsp medium curry powder
4 tblsp olive oil
2 large eggplants cut into cubes
3 sprigs fresh or dry curry leaves
1 brown onion halved finely sliced
1 clove garlic crushed
1 tsp chili flakes
2 tblsp tomato paste
1 carrot halved and sliced
3stalks of celery sliced thinly
500g dry red lentils rinsed
1-2lt vegetable stock
270ml coconut milk
1 cup roughly chopped fresh coriander or basil
sea salt and freshly ground black pepper to season
cooked rice to serve
pappadums to serve
roti paranthi to serve
plain yoghurt to serve

1. preheat oven to 180[0]
Combine 1tblsp of the curry powder and 2 tblsp of the oil in a large bowl. Add eggplant and toss to coat. Arrange eggplant on an oven tray and bake for 30min or until golden brown. Remove from oven and set aside.

2. heat remaining oil in large heavy based pan over a med heat. Add curry leaves, onion, garlic and chili flakes, and cook, stirring with a wooden soon for 3 min. Add tomato paste, remaining curry powder and carrot,celery, and cook stirring for a further 2 min. Stir in lentils and 800ml of the stock then bring to the boil. Reduce heat to low and simmer for 30min. Add remaining stock then bring to a simmer. Add eggplant, coconut milk and coriander. Season with salt and pepper then cook for 3 minutes or until hot.

3. serve dhal with rice and pappadums, roti , condiments and yoghurt if desired. Oh and if your not a vegetarian you might slip in some tandoori prawns.