Aubergine Dhansak
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 20mins
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- Serves
- 4
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- Calories
- 333
Delicious lightly fried aubergine in an aromatic tomato and lentil sauce. Serve with rice, naan or chapati and a sprinkling of coriander. You can swap the tinned lentils for dried but you will need to also add more stock.
recipe updated Jun 12, 2025
Ingredients
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- Eggplant
- 600 g
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- Onion
- 150 g
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- Garlic clove
- 4
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- Ginger
- 5 g
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- Cardamom pods
- 4
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- Canned lentils
- 400 g
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- Cilantro
- 10 g
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- Peanut oil
- 3 tablespoons
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- Salt
- 1 teaspoon
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- Black pepper
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Ground turmeric
- ½ teaspoon
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- Garam masala
- 2 teaspoons
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- Canned chopped tomatoes
- 400 g
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- Vegetable stock
- 200 g
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- Tomato paste
- 2 tablespoons
Tools
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Cooking Chef XL
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Large mixing bowl
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Baking tray - large
Step preview
- Line a baking tray with paper towels
- Add the ingredients into a clean bowl and mix to coat
- Fit the Stir Tool
- Working in batches, add some of the coated eggplant into the appliance bowl
- Cook - 10 minutes, 120ºC, speed Stir 2
- Place the cooked eggplant on paper towels to drain any excess oil
- Repeat the same cooking process with the remaining eggplant
- Clean the appliance bowl and fit the Stir Tool
- Add oil into the appliance bowl
- Heat - 1 minute, 140ºC, speed off
- Then add onion
- Cook - 5 minutes, 120ºC, speed Stir 2
- Then add the next ingredients
- Cook - 2 minutes, 120ºC, speed Stir 2
- Then add the next ingredients
- Cook - 1 minute, 120ºC, speed Stir 3
- Then add the next ingredients
- Cook - 10 minutes, 95ºC, speed Stir 3
- Then add cooked eggplant
- Cook - 25 minutes, 94ºC, speed Stir 3
- Then add cilantro
- Stir - 30 seconds, speed Min
- Serve