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Eggplant and Split Pea Khoresh with Dried Lime

This simmered dish pairs yellow split peas, dry with eggplant, cubed, dried lime and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
98 g Carbohydrates
23 g Fat
35 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 85g yellow split peas, dry 290 kcal
  • 304g eggplant, cubed 76 kcal
  • 110g yellow onion, finely chopped 44 kcal
  • 37g tomato paste 30 kcal
  • 22g olive oil 194 kcal
  • 1g dried lime (limu omani) 0 kcal
  • 1.22 tsp (2g) ground turmeric 6 kcal
  • 18g lemon juice 5 kcal
  • 426g water 0 kcal
  • 0.91 tsp (2g) salt 0 kcal
  • 0.3 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. yellow split peaswater
    Rinse split peas. In a small pot, simmer split peas in water until just tender, 20-25 minutes; drain.
  2. eggplantolive oil
    Meanwhile, heat olive oil in a pan. Brown eggplant cubes on medium-high until well colored; remove to a plate.
  3. yellow oniontomato pasteground turmeric
    In the same pan, saute onion until golden. Add turmeric and tomato paste; cook 1 minute to deepen flavor.
  4. yellow split peaseggplantdried lime (limu omani)water
    Add drained split peas, dried lime, eggplant, and water. Simmer gently 20 minutes until thick and eggplant is tender; crack the dried lime slightly to release aroma.
  5. lemon juicesaltblack pepper
    Stir in lemon juice, season with salt and pepper, and simmer 2 more minutes. Serve hot.

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