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 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

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.

Enjoy your meal!