Eggplant and Lentil Madras

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Madras is a spicy curry sauce from southern India containing tomato, onion and coconut. We’ve tossed it with lentils and roasted eggplant to make a fabulous vegetarian dish that’s very high in fibre.

Tags: Intermediate, One Hour +, Entrées, Lunches, Vegetables, Beans, Indian, Baking, High Fibre, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 60  minutes
Total: 75  minutes

Additional Information


1 jar (400 mL) PC Indian Madras Cooking Sauce
1/3 cup (75 mL) no name Sliced Almonds
1 large eggplant, cut in 1/2-inch (1 cm) cubes (peel on)
1 red onion, cut in 1/2-inch (1 cm) dice
1/2 cup (125 mL) water
1 can (540 mL) no name Lentils, rinsed and drained


  1. Preheat oven to 400°F (200°C).
  2. Place almonds on rimmed baking sheet. Bake in centre of oven until golden, about 3 to 5 minutes. Set aside.
  3. Spray large rimmed baking sheet with PC Blue Menu Canola Oil Cooking Spray. Spread eggplant and onion on baking sheet in single layer. Cover baking sheet tightly with foil. Bake in centre of oven until eggplant is very soft but not falling apart, about 45 minutes.
  4. In large saucepan, combine madras sauce, water, lentils, and cooked eggplant and onions. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to low, cover and cook for 5 to 10 minutes, stirring occasionally. Transfer to serving bowl. Garnish with almonds.


Chef's Tips

Serve with cooked PC Basmati Rice and garnish with fresh coriander, if desired.

Nutritional Information

Per generous 1 cup (250 mL) serving
Calories 230 Cal
Fat 9 g
Sodium 620 mg
Carbohydrate 29 g
Fibre 8 g
Protein 7 g
Very high in fibre