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Eggplant Dhal

Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course : Entree
Servings : 25 Portions

Equipment

  • Scale
  • Whisk
  • Spatula
  • Mixing Bowls
  • Cutting Board
  • Chef's Knife
  • Measuring Cup
  • Cling Film
  • Aluminum Foil
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 300 gm Red Lentils
  • 453 gm Eggplant medium sized, cubed
  • 3 tbsp Canola Oil
  • 1 ½ tsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 ½ tsp Chili Powder
  • 2 tsp Ground Tumeric
  • ¾ tsp Garam Masala
  • 1 ½ tsp Red Chili Flakes
  • ½ tsp Ground Coriander
  • 900 ml Water
  • 1 tsp Salt
  • 30 gm Spinach fresh
  • 30 gm Parsley fresh

Instructions

  • Measure out all ingredients. Cut up eggplant into ½ inch cubes. Mix all spices in a small bowl. In a large bowl add eggplant, olive oil and spices. Mix Well.
  • Divide the mixture, lentils and water evenly between two ½ size 2-inch- deep production pans. Stir in raw spinach. Cover with cling film and aluminum foil. Place in Multigen for 55 minutes at 130˚C.
    Bulk: Prepare two ½ size 2-inch-deep production pans with nonstick spray. Cook in bulk first, then once it is cooked retherm individually.
  • Once the 55 minutes are done, let it rest for 5 minutes. Divide portions equally into service dishware by serving size. Serve with fresh chopped parsley
    Serve hot.
  • Bulk: remove from Multigen and serve alone or with a side dish of rice or vegetables.
    Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm for 55 minutes prior to service.
  • Garnish: Parsley
    Food Accompany: Jasmine Rice or Steamed Vegetable Medley
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