Name: Eggplant Lentil Apricot Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 null eggplant (medium); 1 tsp olive oil; 1 tsp salt; 1.33 cup white rice (long-grain); 2 tsp vegetable oil; 1 null onion (medium, diced); 3 clove garlic cloves (minced); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 null bell pepper (diced); 1.66 cup canned tomatoes (diced); 1 cup cooked brown lentils; 0.25 cup dried apricots (diced); 0.5 tsp salt; 0.25 tsp ground black pepper; 0.75 cup coconut yogurt (unsweetened); 5 leaves 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).
2

Cut each eggplant (2 medium) in half lengthwise and cross-hatch the flesh.
3

Sprinkle each side with olive oil (1 tsp) and salt (1 tsp), rub in. Place the eggplant (2 medium) cut side down on a lined baking tray and bake for minutes (20).
4

Meanwhile, cook white rice (1.33 cup) according to package instructions.
5

Meanwhile, heat vegetable oil (2 tsp) in a large pot over medium-high heat. Sauté onion (1 medium), diced, until soft, about minutes (3). Add splashes of [water] as needed to deglaze.
6

Add garlic cloves (3 clove), minced, ground cumin (2 tsp), ground coriander (2 tsp), and ground cinnamon (1 tsp). Sauté until fragrant, about minutes (0.5). Remove from heat.
7

Remove the roasted eggplant (2 medium) from the oven. Once cool, scoop out the soft flesh and transfer to the pot. Discard the skin.
8

Add pepper (1 bell), diced, canned tomatoes (1.66 cup), cooked brown lentils (1 cup), dried apricots (0.25 cup), salt (0.5 tsp), and ground black pepper (0.25 tsp) to the pot. Heat through until the pepper (1 bell) is soft but still crunchy.
9

Serve with unsweetened coconut yogurt (0.75 cup), fresh mint leaves (5 leaves), and a squeeze of lemon (0.5) juice. Enjoy!