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Eggplant Dahl

  • Serves: Makes 4-6 serves


  • 2 onions, diced
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 1 bunch fresh coriander, stalks and leaves separated
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 eggplants, diced
  • 3/4 cup yellow split peas, rinsed
  • 3/4 cup red lentils, rinsed
  • 4 1/2 cups vegetable stock
  • S&P
  • 2 TBS lemon juice
  • 4 TBS Cocobella Coconut Yoghurt 


  1. Heat oil in a large saucepan over medium heat. Add onion and cook until soft. Add ginger, garlic, coriander stalks and spices and cook for 1 minute until fragrant.
  2. Add eggplant to the pot, coat in spices and cook until starting to soften. Add peas, lentils & stock, place lid on and bring to boil. Once boiling reduce to a simmer and cook for 30 minutes or until peas and lentils are tender.
  3. Whilst cooking, mix the lemon juice, @purecocobella natural coconut yoghurt and salt until combined. Serve Dahl with the coconut yoghurt mix, coriander leaves, and S&P to taste.
  4. Enjoy!

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