Eggplant & Lentil Apricot Curry

Ingredients

• 2 medium eggplant
• 1 tsp olive oil
• 1 tsp salt
• 1 1/3 cup long-grain white rice
• 2 tsp vegetable oil
• 1 medium onion
• 3 garlic clove
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 bell pepper
• 1 2/3 cup canned diced tomatoes
• 1 cup cooked brown lentils
• 1/4 cup dried apricot
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3/4 cup unsweetened coconut yogurt
• 5 fresh mint leaves
• 1/2 lemon

Instructions

1. 1

   Line a baking tray and preheat oven to 400°F (200°C).

2. 2

   Cut each eggplant in half lengthwise and cut cross-hatches into the flesh.

3. 3

   Sprinkle each side with oil and salt and rub them in. Place the eggplant on a lined baking tray cut side down, and bake for 20 minutes.

4. 4

   Meanwhile, cook the rice according to the package instructions.

5. 5

   Meanwhile, heat the oil in a large pot over medium-high heat. Sauté the onions until soft, about 3 to 5 minutes. Add splashes of water as needed to deglaze the pot.

6. 6

   Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about 30 seconds. Then remove the pot from the heat.

7. 7

   Remove the roasted eggplant from the oven. When cool enough to handle, scoop out the soft flesh with a spoon and transfer to the pot. Discard the skin.

8. 8

   Add the remaining curry ingredients to the pot and heat through until the bell peppers are soft but still crunchy.

9. 9

   Serve with coconut yogurt, mint, and a squeeze of lemon juice overtop. Enjoy!