Eggplant & Lentil Apricot Curry

| Difficulty | Easy |
| Rating | 8 |
| Duration | 45 min |
| Number of people| 3 |
| Note | Something different for a change |

Ingredients:

• 2 medium eggplants
• 1 tsp (5 mL) olive oil
• 1 tsp (4 g) salt
• 2 tsp (10 mL) coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tsp (8 g) ground cumin
• 2 tsp (8 g) ground coriander
• 1 tsp (4 g) ground cinnamon
• 1 red bell pepper, finely diced
• 1 can (400 mL) diced tomatoes
• 1 cup (265 g) cooked brown lentils
• ¼ cup (30 g) dried apricots, diced
• ½ tsp salt
• ¼ tsp ground black pepper
• Rice or naan

Instructions:

1. Preheat oven to 400°F (200°C) on convection oven setting. Wash and cut the tops off the aubergine. Cut each aubergine in half, lengthwise and cut cross-hatches into the flesh. Sprinkle each side with ¼ tsp of olive oil and ¼ tsp salt and rub in. Place on a parchment lined baking sheet and bake for 20 minutes, until the aubergine is easily pierced with a fork. When fully roasted, remove from the oven, and when cool enough to handle, use a spoon to scrape out the cooked middle. Set aside.
2. While the aubergine is roasting, h eat the coconut oil in a large pot on medium high heat. Sauté the onions until soft, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pot.
3. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute.
4. Add the bell pepper, can of tomatoes, lentils, apricots, salt, pepper, and roasted aubergine. Heat through until the bell peppers are soft, but still crunchy.
5. Serve with rice or naan and some fresh lemon and coconut yogurt if desired.

source: https://www.pickuplimes.com/recipe/eggplant-lentil-apricot-curry-63

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