Ingredients:

For the Roasted Eggplant:
2 medium eggplants
1 tsp (5 mL) olive oil
1 tsp (6 g) salt
For the Curry:
1 cup (200 g) uncooked basmati rice
2 tsp (10 mL) vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
1 tsp (3 g) ground cinnamon
1 bell pepper, diced
1⅔ cups (400 g) canned diced tomatoes
1 cup (180 g) cooked brown lentils
¼ cup (32 g) dried apricots, diced
½ tsp salt
¼ tsp ground black pepper
For Toppings:
¾ cup (180 mL) unsweetened coconut yogurt
5 fresh mint leaves, thinly sliced
½ lemon, cut into wedges
Instructions:

Roast the Eggplant:
Preheat your oven to 400°F (200°C). Cut the eggplants into cubes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and golden brown. Stir halfway through for even cooking.
Cook the Rice:
While the eggplant is roasting, rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions. Set aside when done.
Prepare the Curry:
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add the minced garlic, ground cumin, ground coriander, and ground cinnamon. Cook for another minute until fragrant.
Stir in the diced bell pepper and cook for an additional 3-4 minutes until softened.
Add the canned diced tomatoes, cooked brown lentils, diced dried apricots, salt, and black pepper. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld.
Combine:
Once the eggplant is roasted, gently fold it into the curry mixture. Stir to combine and heat through.
Serve:
Serve the curry over a bed of basmati rice. Top with a dollop of unsweetened coconut yogurt, sliced mint leaves, and lemon wedges on the side.