Aubergine (Eggplant) Dhansak

This is a Weight Watchers recipe. It has one point per serving but is free on the core plan.

Aubergine/Eggplant Dhansak

Serves 4, and can be frozen.


200g yellow split peas
400g butternut squash, peeled and cut into 2.5 cm (1 inch) cubes
1 green chili, de-seeded and chopped finely
800 ml vegetable stock
Low fat cooking spray
2 aubergines (eggplants), about 550g, trimmed and cut into 2.5 cm (1 inch) cubes
1 onion, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1/2 tsp ground cumin
2 tsp black mustard seeds
1/4 tsp ground cloves
1/2 tsp turmeric
25g pack fresh coriander (cilantro), chopped


Put the split peas in a pan and cover with cold water. Bring to the boil then simmer, just bubbling, for 10 minutes. Drain and rinse with cold water. Transfer to a clean pan with the butternut squash, chili, and vegetable stock. Bring to the boil and simmer for 30 minutes. Leave to cool slightly.

Heat a heavy-based nonstick lidded pan and spray with low fat spray. Brown the aubergine cubes in batches for 4–5 minutes and set aside.

Spray the pan again with low fat spray and cook the onion for 3–4 minutes, until starting to brown. Add the garlic, spices, aubergine and a pinch of salt. Cover with a lid and cook on a very low heat for 20 minutes, stirring occasionally. Add 50 ml water and cook for a further 10 minutes.

Using a slotted spoon, add half the squash and split peas to the aubergine mixture. Trasfer the remaining split peas, stock, and butternut squash to a blender and whizz to a smooth purée.

Add the puree to the aubergine mixture and stir together. Season to taste and gently heat until thick and hot through. Stir in the coriander and serve with stir fried choy sum, pak choi, or broccolini.

Add 150g cooked brown rice for 3 extra WW points (free on the core plan), and if you like a little tipple, this goes very well with a glass of chilled rosé or white zinfandel, 2 points for 175 ml.


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