eggplant dal & sourdough naan

their pasture doubled

chickens only venture up

to their old fence line

dal source, naan previous version, 4 servings

dal: olive oil, 1 chopped onion, 1 cubed eggplant, s&p, 1 clove smashed garlic, 1 T minced ginger, 2 t cumin, 1 t coriander, 1 chopped tomato, 1 c lentils, 2 T balsamic vinegar, 2 T lemon juice; toppings: pickled jalapeños, herbs; naan: 1 c wheat chef, 3 c flour, 2 T olive oil, 1 T sugar, 1 t kosher salt, 1 c room temperature elmhurst milked walnuts

dal: cook onion, garlic, eggplant, ginger in spices & oil until browning; add tomato, caramelize; add lentils, cook 2 minutes; add 3 c water, simmer until al dente; add lemon &balsamic, simmer until done; naan: form ball, rest 30 minutes, cook 8 flattened balls on both sides in hot lightly-greased nonstick pan; serve with toppings

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