Spiced Aubergine Dahl


  • 2 aubergines, cut into wedges
  • 4 tsp vegetable oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp chilli powder
  • ┬Ż tsp sea salt
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 4cm piece ginger, peeled and grated
  • 1 tbsp medium curry powder
  • 2 x 250g Merchant Gourmet cooked puy lentils
  • 1 x 400g tin chopped tomatoes
  • 200ml low salt vegetable stock
  • 1 lime, juiced
  • 60g 0% Greek yoghurt
  • 2 tbsp roughly chopped coriander


Calories columnFat columnSaturates columnSugars columnSalt column
297g per serving
15% %GDA
7.00g per serving
10% %GDA
1.00g per serving
5% %GDA
9.00g per serving
10% %GDA
0.90g per serving
15% %GDA


  1. Preheat the oven to 200C/fan 180C/gas 6.

  2. Place the aubergine onto a large baking tray and drizzle over 1 tablespoon of the vegetable oil and toss together. Mix the ground cumin, ground coriander, chilli powder and sea salt together in a small bowl and scatter half over the aubergines. Toss until coated in the spices then place in the oven to roast for 25 minutes until tender and charred around the edges.

  3. Meanwhile, heat a saute pan until medium hot, add the last of the vegetable oil and the onions and sweat over low heat for 5 minutes until just softening. Add the garlic, ginger, curry powder and remaining spices and stir fry for 1 minute.

  4. Add the puy lentils, tomatoes and vegetable stock, stir well and bring to the boil. Reduce the heat and simmer for 10 minutes until everything is tender and the sauce thickened slightly.

  5. Serve the lentil dahl topped with the roasted aubergines, a dollop of yoghurt and scattering of coriander.