Name: Eggplant Lentil Apricot Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 null medium eggplants (cut in half lengthwise with cross-hatch cuts); 1 tsp olive oil (for rubbing); 1 tsp salt (for rubbing); 1.33 cup long grain rice (white); 2 tsp vegetable oil; 1 null medium onion (diced); 3 clove garlic cloves (minced); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 null bell pepper (diced); 1.67 cup canned tomatoes (diced); 1 cup brown cooked lentils; 0.25 cup dried apricots (diced); 0.5 tsp salt; 0.25 tsp black pepper (ground); 0.75 cup coconut yogurt (unsweetened); 5 null fresh mint leaves (thinly sliced); 0.5 null lemon (cut into wedges)

Instructions

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1

Preheat oven to 400°F (200°C) and line a baking tray.
2

Cut medium eggplants (2) in half lengthwise and cut cross-hatches into the flesh.
3

Sprinkle both sides of the medium eggplants (2) with olive oil (1 tsp) and salt (1 tsp). Place cut-side down on the tray and bake for 20 minutes.
4

Cook long grain rice (1.33 cup) according to package directions.
5

Heat vegetable oil (2 tsp) in a pot and sauté medium onion (1) for 5 minutes until soft.
6

Stir in garlic cloves (3 clove), ground cumin (2 tsp), ground coriander (2 tsp), and ground cinnamon (1 tsp) until fragrant.
7

Scoop the soft flesh from the roasted medium eggplants (2) and add to the pot, discarding the skin.
8

Add bell pepper (1), canned tomatoes (1.67 cup), brown cooked lentils (1 cup), dried apricots (0.25 cup), salt (0.5 tsp), and black pepper (0.25 tsp) to the pot. Heat until the peppers are soft.
9

Serve the curry over long grain rice (1.33 cup), topped with coconut yogurt (0.75 cup), fresh mint leaves (5), and a squeeze of lemon (0.5).