Aubergine daal, handmade chapatis from Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver

  • curry leaves
  • aubergines
  • garlic
  • fresh ginger
  • mustard seeds
  • groundnut oil
  • red onions
  • basmati rice
  • red chillies
  • vegetable stock cubes
  • wholemeal flour
  • rogan josh paste
  • yellow split peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lou_weez on October 23, 2017

    This was delicious and enjoyed by the whole family. Some differences were the fact I was pressed for time so didn't get to caramelize the eggplant and as my family doesn't like this vegetable I cooked, pureed and added it to the daal and no-one was any wiser! I also didn't bother with the roti, but next time would add baby spinach at the end of the dish.

  • Delys77 on November 04, 2014

    Pg. 58 This was a real winner for us. The eggplants almost turns into a slightly sweet smokey relish with which to top the delicious dal. Both coming together to give the impression of a rich and savoury dinner that is actually quite light and healthful. I did make a few modifications however. 1. I didn't make the roti and just served with a bit more rice. 2. Following this approach I had 5 good sized servings. 3. I don't like curry leaves so I added a bit of ginger and garlic to the tempering oil, along with 1 bird chilli, which was just right for us. 4. I would go with 7 cups of water as I had to simmer uncovered a bit longer to reduce the 8 cups and the texture suffered a bit. 5. I used a rogan josh sauce as opposed to paste so I went with about 4 heaping tablespoons before cooking and another 2 to 3 after cooking to flavour the eggplant a bit more aggressively.

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