What you need is an hour and the following:
1 large eggplant
100g red lentils
100g organic green soybeans (boiled)
1 can of peeled tomatoes
1 glass of water
5-6 cloves of garlic, chopped
1 small onion, chopped
3 tbsp vegetable oil
1/4 teaspoon of each of the these: cumin, paprika, chili, dried coriander, cinnamon, dried ginger, white mustard seeds, cardamom, turmeric, grounded black pepper
Cut the eggplant in two, carefully carve the halves with a spoon to 1.5 cm thickness. Salt both the carved halves and the … flesh (wasn’t sure which word to use here, “flesh” sounds almost dirty in a vegan cooking blog) and put aside for 20 minutes. Then wash well with water and put aside. We’ll use later the halves as recipients for the curry.
Preparing the curry – heat the oil in a large pan and add first the mustard seeds and once they start to pop – the rest of the spices. When mixed well in the pan, put in the carved eggplant flesh and mih well. Cover and let it cook for 2-3 minutes.
Now add the tomatoes, the soy beans, the lentils and the water, use a wooden spoon to mix well and lower the heat. Let it simmer for about 10-15 minutes, until almost all the water has evaporated and the lentils are cooked.
Meanwhile, cover the inside of the eggplant carved halves with a thin layer of olive oil, sprinkle with grounded black pepper and bake in a preheated (180C) oven for 10 minutes. Then take them out and let them cool.
Divide the curry in two and stuff the egg plants. Put in the oven for another 15 minutes. Serve with rice and enjoy!
Vegan is Good!