Lightly grilled chana dal and veggies with an Italian accent. Feeling creative with a bunch of miscellaneous vegetables and wanting the garlic sauce led Holly Gates to develop this imaginative recipe.
"Any number of lightly sauté-able vegetables would go well in this dish," she writes me. "You don't have to limit yourself to leftover brussels sprouts nor one solitary eggplant. Also, while I was enjoying it, the thought crossed my mind that a glass of wine would do nicely. I don't drink, so that was the end of that thought."
- 1/2 cup chana dal, cooked until rather soft
- some (very little) olive oil
- 1 small Japanese eggplant—thinly sliced
- 1 small yellow onion—thinly sliced
- 9 steamed brussels sprouts
- 1 medium tomato—cut into chunks
- 1 teaspoon dried rosemary—crushed
- 2 teaspoons garlic sauce (garlic and almonds with a pinch of salt, crushed into a paste)
- some balsamic vinegar
- Use a high quality non-stick pan for this recipe to minimize oil usage.
- Sauté eggplant in very little olive oil; after a few minutes, push to the
side of the skillet. Stir the chana dal around a bit and push to the side of
the skillet. Saute onion until soft.
- Add Mamo's Garlic sauce to the onions and push to the side of the skillet.
- Plop on a little balsamic vinegar on the brussels sprouts and roll around in
- Add the tomato to the skillet and mix everything in this recipe all together. See if it requires more rosemary, garlic sauce, or balsamic vinegar.
Serve as dinner, lunch, brunch, or breakfast.
Serve with whole grain crackers.
Holly Gates of Dallas, Texas.
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Last modified: June 19, 2004