Dilme (Eggplant with Lentils) with Roti Mariam (Fried Flatbread)

I loved this eggplant and lentil recipe! It is such a unique way to cook lentils, and it was extremely easy too!  I got this recipe from http://www.giverecipe.com. This dish was made by Zerrin’s mom and I am so happy I made it. Best of all, I don’t have to post the recipe (my least favorite thing about blogging).  So click on the links below to check them out.

To accompany this dish I also made a fried flatbread I came across while blog-surfing. I assigned the task to Mark and he did a great job. It was delicious!

I also made a quick greek salad with a lime & olive oil dressing. Light, quick and easy.

• Dilme (Eggplant with Lentils) by Give Recipe
• Roti Mariam (Flatbread) by Treat & Trick

Dilme (Eggplant with Lentils)

Click here for Dilme recipe.

Note: I changed a few things noted below

1. I only used 4 large japanese eggplants, cut in half.
2. To the tomato and lentils mix I added red chili peppers for heat and chopped cilantro instead of dry basil.
3. Once the eggplants are stuffed and assembled in pan (single layer), instead of adding water to simmer I added 1/2 c. vegetable broth and 1/2 c. dry white wine (can also add red wine). I also added the juice of 1/2 lime.
4. I added the leftover lentil mix to the pan to cook along with the eggplant.
5. Yogurt: I used greek yogurt and added garlic, salt and lime zest.

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Greek Salad

Ingredients:

• Romain lettuce
• Cucumber
• Red onion or red cabbage
• Cherry tomatoes
• Feta cheese
• Dressing: olive oil, lime juice, salt, pepper

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Roti Mariam (Fried Flatbread)

Click here for Flatbread recipe

Note: I added the egg.

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Eggplant with Lentils, Greek Salad and Fried Flatbread

Saag Aloo with Coconut Milk Masala Sauce (Spinach & Potatoes with Creamy Tomato Sauce)

Wow, this dish was incredible. Truly flavorful, satisfying, easy, and cheap. In fact, you are looking at about 30 minutes of labor and $5-7 in groceries. If you like spinach, I guarantee you will love it!

Now to keep in on the cheep side, as I promised, you will need to go to your local asian store to buy the coconut milk ($1 vs. $3 at grocery store) and ginger. Now if you don’t already have curry purchasing it might put you above budget, but it’s a good investment (I used Madras Curry). If you don’t want to buy it, however, you can still make this by adding a bit more cumin and turmeric (optional).

If you don’t have mustard seeds you can just add a bit of mustard along with the coconut milk.

This meal must be served wit flatbread or naan. You can either purchase at the store, or easily make your own.

Ingredients:

• 1 onion
• 5 cloves garlic
• 1 1/2 tbsp finely chopped ginger
• 2 tsp Cumin
• 1 tbsp Curry
• Salt & pepper, to taste
• 1 tsp Mustard seeds (or mustard)
• Red Chilies, to taste (either chopped or whole)
• 1-2 cans Coconut milk
• 1 can tomato sauce
• 1 Lime
• 2-4 big potatoes
• 2 packages frozen chopped spinach (defrosted and drained from water)
• Cilantro, for garnish
• Flatbread

Directions

1. Dice potatoes and cook in pan with oil. Add a bit of salt and pepper. Set aside.
2. In hot skillet with oil, add onions and cook until transparent.
3. Add grated garlic, ginger, spices and chilies. Cook for a few minutes.
4. Add 1/2 of coconut milk
5. (Masala Sauce): Take out about 1/3 of coconut/spices mixture. Place in 2nd skillet. Add tomato sauce and 1/2 lime juice. Heat on low for about 7 minutes. Adjust taste (either add more coconut milk, more tomato paste, or more spices…then set aside).
6. Add defrosted spinach (with water squeezed out) to original coconut mixture. Add lime juice and cooked potatoes. If mixture is too dry, add more coconut milk and continue adding until everything is cooked through.
7. Taste spinach mixture for taste. If it is not flavorful, add more salt, cumin, or curry. At this point you can also increase the spiciness by adding more chopped chili peppers.
8. Serve by plating the saag (spinach) and then surround the saag with the masala (tomato) sauce. Eat with flatbread or naan.