Lentils With Eggplant And Garam Masala Recipes

Steps:

• Heat oil in a large pot over medium-high heat.
• Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
• Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
• Add water, lentils, salt, and bay leaves; bring to a boil.
• Cover, lower heat, and simmer 15 minutes.
• Stir in zucchini; bring to a boil.
• Lower heat, and simmer 10 minutes or until zucchini is tender.
• Discard bay leaves.
• Serve over rice.

Steps:

• Heat 1 tablespoon of the butter in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until the water has almost evaporated.
• Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are very soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley.
• Meanwhile, melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; sprinkle with salt and pepper and cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita if using.