MIXITUP
Trythisrecipewith
othercurrypastes,
suchaskormafor
a gentle,nutty
flavour,orvindaloo
fora fierykick.
1 Preheatovento200°C.Lineanoven
traywithbakingpaper.Scorecutsides
ofeggplantdiagonallywitha sharpknife
andplacecut-sideupontray.Combine
pasteandoil,seasontotasteand
spreadovercutsideofeggplant.
2 Roasteggplant,cut-sideup,until
browned(10-15minutes),turnand
cookuntiltender(10minutes).
3 Meanwhile,combineyoghurt,
cucumberandgarlic in a bowl and
seasontotaste.
4 Combinelentils,sproutsandjuice
ina bowlandseasontotaste.Place
eggplantona platterandspoonover
dhalsaladandyoghurt. Top with
cashewstoserve.
NoteIf youcannotfindfingereggplants,
cut a large eggplant into thick slices.6 fingereggplants(720gm),halved
lengthways(seenote)
2 tbsptandooripaste
2 tbspextra-virginoliveoil
180 ml(3/4cup)Greekyoghurt
½ Lebanesecucumber,coarselygrated
1 garlicclove,crushed
400 gmcannedlentils,drainedandrinsed
80 gm(2cups)snowpeasprouts
2 tbsplemonjuice
50 gm(1/3cup)roastedcashews,
coarsely choppedTandoori eggplant with dhal saladSERVES 4