Eggplant Dal

We juiced the spice and added some citrus and found it delicious. Even made breakfast patties out of the leftovers and topped with a fresh tomato slice and a fried egg for a yum breakfast.

I added a can of ro-tel tomatoes with chilis instead of a chopped tomato and simmered with the lid off instead of on. Otherwise followed the recipe as is. It was amazing!

I took others advice and upped the spices and added garam masala, I can’t recommend it. I probably won’t make this recipe again, but if I do I’ll stick to the recipe.

Made this for dinner tonight. Per previous comments I doubled the garlic, ginger, cumin seeds, coriander & added 1/2 Tsp. grd. cardamom to the spice blend. Not sure if I used a Cubanelle or Serrano pepper as they looked similar in the store. Prior to serving, I added a few spurts of RealLemon juice into the skillet. Served with basmati rice & I added a Tbsp. chopped fresh cilantro into the rice. I served it on a plate from my 12” skillet & the adding of fresh cilantro really made the dish pop.

Have to agree did not think this had enough flavor, but cummin and Corriander are a tad old. I ended up dumping in some garam masala. Wish I had lemon in the house. Makes a boat load.

Following others’ advice, increased cumin and coriander, added crushed red pepper, reduced water to about 2 1/2 cups, and squeezed in a lemon at the end. But in addition— searching for a base note— I added a teaspoon of anchovy paste. Just delicious.

Like most of NYT's recipes, this is what I call the "base recipe." I find that I must ALWAYS double, if not triple, the seasonings otherwise the food is bland. I wonder if that is by design?

Quite delicious. As many suggested, I added about a teaspoon of garam masala.

Due to allergies, we don't eat eggplant. So we made this with sweet potatoes, and it was delicios. Just needed a little extra squeeze of lemon juice because of the sweetnees.

Lovely base...needs more spices. We used coconut milk as well, which was terrific. I'd add this to my "what I want when I'm sick at home" list as well.

This is a great recipe, but my one note would be to cook the lentils separately and add the cooked lentils in step 3, rather than uncooked lentils. This is mainly to prevent the eggplant from fully disintegrating before the lentils reach the desired level of softness. Also every dal recipe is made better by adding a tadka (tempering) of oil, mustard and cumin seeds, asafoetida (if desired), and chilis at the very end.

This was a bland waste of an eggplant. Not sure why I didn't trust my instincts here, but things that *might* have improved this if I had gone with my gut: 1. Try to reduce moisture in the eggplant prior to cooking. 2. Caramelize the eggplant and onion - this needed brown flavors. 3. SO MUCH MORE SEASONING - at least triple what the recipe calls for, and more than just cumin and coriander for the dry stuff. Use curry powder. 4. Tomato paste instead of a fresh tomato.

This meal tastes like absolutely nothing. It’s a textural experience only.

I listened to the comments, and added more, heat, acidity and soy sauce.

This is a great outline, add what you will..in my case methi and lemon juice. Served as a side with broiled lamb chops and a 3 minute cucumber raita and some major grey type chutney. Watch the time on your lentils, I thought I had French but they were something else and were al dente to say the least. Also a lot of liquid left in the pot, ok if over rice but needed a straining spoon to serve as a side.