Eggplant & Lentil Apricot Curry

Directions

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1. Preheat oven to 390°F (200°C).
2. Cut each eggplant 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.
3. Place the eggplant on a parchment-lined baking tray and bake for 20 minutes, until the eggplant is easily pierced with a fork.
4. When fully roasted, remove from the oven, and when cool enough to handle, use a spoon to scrape out the cooked middle, discarding the skin.
5. While the eggplant is roasting, heat 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.
6. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute.
7. Add the bell pepper, can of tomatoes, lentils, apricots, salt, pepper, and roasted eggplant. Heat through until the bell peppers are soft but still crunchy.
8. Garnish, and serve with rice or naan, if desired - enjoy!

Notes

• Variations: add in some diced chili pepper for some heat.

Storage

• Keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to one month.