Coconut Dal with Roasted Eggplant Steaks

Coconut Dal with Roasted Eggplant Steaks

  • $12.95

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Indian spiced red lentils made with coconut milk and topped with a turmeric rubbed eggplant steak. Served with a side of brown rice and garnished with pickled red onions and fresh cilantro. vegan
Heat oven to 375 degrees. Remove plastic cover from container and set aside garnish. Bake for 15-20 minutes or until warm throughout. Garnish and serve.
red lentils, eggplant, brown rice, vegetable broth, coconut milk, onion, tomatoes, oil, cayenne, cumin, coriander, turmeric, mustard, curry leaves, chili flakes, curry leaves, cilantro, salt and pepper Allergens:
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Cal: 826
  • Fat: 22g
  • Carb:131g
  • Pro: 29g

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.