Indian Eggplant Curry with Rice

Preheat the oven to 350 °F.

Halve the eggplant lengthwise. Line a baking tray with parchment paper. Rub the eggplants with olive oil and place them on the baking tray with the cut the surface pointing downwards.

• 1 Eggplant (~ 11.3 oz)
• ½ tsp Olive oil

Bake for approx. 40 minutes on the middle rack of the oven.

Finely dice the onion, garlic, and ginger and put in a bowl.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)

Dice the tomatoes, coarsely chop the cilantro and put in a second bowl.

• 2 Tomatoes (~ 8.5 oz)
• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Heat the oil in a non-stick frying pan over medium heat. Add the onions, garlic, and ginger and fry until the onions turn translucent.

• 1 tsp Canola oil

Add the honey caramelize for approx. 30 seconds. Stir constantly.

• 1 tsp Honey

Add the tomatoes, cilantro, curry powder, garam masala, salt, and pepper and fry for approx. 5 minutes stirring occasionally.

• ¾ tsp Curry powder
• ½ tsp Garam masala
• Salt
• Black pepper

Add the vegetable broth and lentils and let simmer for 20 minutes.

• ¾ cup Vegetable broth
• 2 ⁠½ Tbsp Red lentils

Cook the rice according to the package instructions.

• ½ cup Basmati rice

Take the baking tray out of the oven. Using a spoon, scrape the pulp out of the eggplants. Chop finely add to the pan and let simmer for approx. 10 minutes.

Serve the rice with the eggplant curry and top with the yogurt.

• 3 Tbsp Low fat yogurt

Enjoy your meal!