Fine Vegetable Cuisine

Indian Lentil Stew with Eggplant

Average: 5 (8 votes)
(8 votes)
Indian Lentil Stew with Eggplant
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Health Score:
93 / 100
20 min.
ready in 45 min.
Ready in

Healthy, because

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Nutritional values

The aubergine with its bitter substances stimulates digestion and brings the body's water balance in line with its potassium content. As secondary plant substances, terpenes offer the cells protection against premature ageing processes.

Ginger provides the necessary pungency and is a good remedy for stomach cramps and flatulence. The pungent substances and essential oils also stimulate the blood circulation.

The vegan version of this delicious dish from India is quickly prepared: All you have to do is replace the ghee with a pure vegetable margarine.

1 each contains
(Percentage of daily recommendation)
Calorie361 cal.(17 %)
Protein18 g(18 %)
Fat17 g(15 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage14.4 g(48 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K98 μg(163 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.6 mg(43 %)
Folate188 μg(63 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36 mg(38 %)
Potassium1,196 mg(30 %)
Calcium90 mg(9 %)
Magnesium120 mg(40 %)
Iron6.2 mg(41 %)
Iodine4 μg(2 %)
Zinc2.6 mg(33 %)
Saturated fatty acids9.7 g
Uric acid136 mg
Cholesterol40 mg
Complete sugar8 g


10 grams ginger
2 garlic cloves
1 large onion
1 green chili pepper
2 small Eggplant
4 Tbsps Ghee
1 tsp tan Mustard seed
1 tsp Fenugreek seed
1 tsp Cumin
2 Tbsps Tomato paste
600 milliliters Vegetable broth
250 grams Red Lentils (or yellow lenses)
300 grams Cherry tomatoes
1 Tbsp Lime juice
2 tsps Garam Masala
2 Tbsps minced cilantro
How healthy are the main ingredients?
LentilGheeTomato pastegingergarlic cloveonion

Preparation steps


Peel the ginger and grate finely. Peel garlic and onion and finely chop both. Rinse the chile, remove seeds and finely chop as desired. Rinse the eggplants and cut into bite-sized pieces.


Add the ghee in a large hot pot and then the onion. Cook approximately 5 minutes until golden while stirring, then stir in the garlic, ginger and chile. Add the mustard seeds, fenugreek seeds and cumin seeds and cook for another 3-4 minutes. Mix in the eggplant and the tomato paste, cook briefly, then add the broth and simmer gently for about 5 minutes. Rinse the lentils in a colander, add to pot and simmer for another 10-15 minutes, so that the lentils are soft. Meanwhile, rinse the tomatoes.


Take out about 1/3 of the curry, pour in a tall blender and puree. Pour puree back into the pot, add the tomatoes and cook over low heat for another 5 minutes. Season with lime juice, garam masala and salt. Serve garnished with cilantro leaves and as desired serve with flatbread or rice.