Indian Eggplant Curry with Poatoes

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

Peel the potatoes, transfer to the baking tray, sprinkle with oil and season with salt and pepper.

• 8.8 oz Potatoes (w/o skin)
• ½ tsp Olive oil
• Salt
• Black pepper

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 agave syrup and caramelize for approx. 30 seconds. Stir constantly.

• 1 tsp Agave syrup

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

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

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

• ¾ cup Vegetable broth
• 2 ⁠½ Tbsp Red lentils

Turn off the oven and take out the eggplants. With a spoon, scrape the pulp out off the eggplants. Finely chop the pulp, add to the pan and let simmer for approx. 10 minutes.

Serve the potatoes with the eggplant curry.

Enjoy your meal!