Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked brown lentils | 430 g | Astringent, Sweet · Cooling |
 Eggplant, diced | 320 g | Pungent, Bitter, Sweet · Heating |
 Tomatoes, chopped | 220 g | Sour, Sweet · Heating |
 Fresh basil | 16 g | Pungent · Heating |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked brown lentils and prepare the diced eggplant and chopped tomatoes.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh basil; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Mediterranean Lentil Eggplant Pot is a thoroughly cooked bean main with a moist sauce. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Mediterranean Lentil Eggplant Pot
| Nutrient | Per 100g | Per Serving (1 serving (365g)) |
|---|---|---|
| Energy (Calories) | 124 kcal | 452 kcal |
| Protein | 7.7 g | 28.0 g |
| Total Carbohydrates | 20.6 g | 75.4 g |
| Dietary Fiber | 4.0 g | 14.7 g |
| Total Sugars | 1.8 g | 6.5 g |
| Total Fat | 1.7 g | 6.1 g |
| Calcium | 18.6 mg | 68.1 mg |
| Iron | 2.18 mg | 7.99 mg |
| Magnesium | 20.3 mg | 74.2 mg |
| Phosphorus | 93.1 mg | 340.5 mg |
| Potassium | 292 mg | 1067 mg |
| Sodium | 137 mg | 501 mg |
| Zinc | 1.04 mg | 3.82 mg |
| Copper | 0.26 mg | 0.94 mg |
| Manganese | 0.50 mg | 1.82 mg |
| Selenium | 0.1 µg | 0.4 µg |
| Vitamin C | 4.1 mg | 14.9 mg |
| Vitamin A (RAE) | 10.1 µg | 37.1 µg |
| Vitamin E | 1.76 mg | 6.44 mg |
| Vitamin K | 8.7 µg | 31.9 µg |
| Thiamin (Vitamin B1) | 0.27 mg | 1.00 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.27 mg |
| Niacin (Vitamin B3) | 1.02 mg | 3.72 mg |
| Vitamin B6 | 0.19 mg | 0.70 mg |
| Folate (DFE) | 148.7 µg | 543.6 µg |
| Choline | 31.1 mg | 113.5 mg |
