It was DELICIOUS!!! My husband and I loved all of it; the kids tried it but predictably ate only the lentils (dal) on top!
- Combine the lentils with 2 1/2 cups water in a medium pot. Bring to a boil and reduce heat to medium-high and simmer uncovered, stirring frequently, until lentils soften. Approximately 8 minutes. Set green beans in a steamer basket over the lentils. Steam covered for 7 minutes and remove. Mix curry paste with 1 tbsp water and then add to the simmering lentils. Stir in the coconut milk and salt. Simmer, uncovered for 7 to 9 minutes more, or until thickened.
- Slice eggplants in quarters lengthwise then into 2" wedges while lentils simmer. Heat oil over medium-high heat in a skillet and saute onions until softened. Add eggplant and cook till tender (approx. 7 minutes). Add steamed green beans and toss to combine.
- Serve the green beans, onions and eggplant with the creamy lentils over top and garnish with cilantro and lemon wedges!
*I don't have a steamer basket so I steamed the green beans separately. Also since I used a curry sauce and not a paste, I omitted the water. Lastly Japanese eggplants are generally firmer in texture than Sicilian*