14/10/2026
Smoky, spiced and full of goodness 🍆🌱 Meet your new meal prep favourite: Eggplant Dhal! ❤️🔥
Made with red split lentils, creamy coconut milk and warming spices, this flavour-packed plant-based dish is a delicious way to put those pantry staples to good use. Top it off with crispy eggplant, fresh coriander and a generous sprinkle of Pimp My Salad Bacon Bits and Spiced Super Seeds for the perfect finishing crunch! 🙌🏽
🌱 INGREDIENTS
Fresh coriander
700ml vegetable stock
1 tin Organic Coconut Milk
1 large white onion
3 garlic cloves
1 tin Organic Diced Tomatoes
1 tsp Organic Turmeric
1 tsp Organic Garam Masala
1 tbsp Australian Almond Butter
1 tsp Organic Curry Powder
1 tsp cumin
1 eggplant
180g Organic Red Split Lentils
Naan bread and rice, to serve
Pimp My Salad Bacon Bits
Pimp My Salad Spiced Super Seeds
🥄 METHOD
Finely dice the onion and garlic. Heat a tablespoon of oil in a pan and cook until softened and lightly browned.
Add the garam masala, curry powder, cumin, turmeric and almond butter. Stir and cook for another 3 minutes until fragrant.
Chop the eggplant, reserving some for the topping. Add the remaining eggplant, red split lentils, vegetable stock, coconut milk and diced tomatoes to the pan. Cover and simmer over low heat for around 35 minutes, or until the lentils are tender.
Meanwhile, chop the reserved eggplant, season with paprika and roast until golden and crispy.
Serve with rice and naan, then finish with fresh coriander, a drizzle of coconut milk and fresh chilli, if you like.
Top with crispy eggplant, Pimp My Salad Bacon Bits and Spiced Super Seeds for an extra layer of flavour and crunch.
Save this recipe for your next meal prep! 💚
