Coconut daal with grilled aubergine

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Inspired by Jamie’s Money Saving Meals…

Placed roasting pan with thin layer of olive oil under hot grill to pre-heat.

Added medium chopped aubergine and roasted, shaking the pan occasionally during cooking to help distribute oil and get them browned.

Put 1/2 cup of red lentils to cook in moderate amount of water. Skimmed off foam during cooking.

Chopped 1 small red onion and 1 clove of garlic. Fried on medium heat in coconut oil. Added 1/2 tsp each of dried turmeric, cumin and ginger.

Added lentils to onion and spice mixture. Added a chunk of creamed coconut and a bit more hot water for my preferred consistency.

Spooned lentils into a bowl and piled aubergine on top. Seasoned with sea salt, fresh black pepper and a squeeze of fresh lime.

Served with plain yoghurt and thinly sliced cucumber for added freshness on this hot June day.

I think chopped fresh red chillies would have been a nice addition had there been any in the fridge!

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