eggplant lentil curry

Ingredients:

1 medium eggplant

5 vine tomatoes

1/2 cup red lentil

1 lemon

1 onion

2 gloves garlic

1/3 cup olive oil

1 tbsp tumeric

1 tsp ground cumin

1 tsp ground corriander

2 tsp garlic salt

fresh parsley as garnish

Directions

1. Roast eggplant in oven for approx 1 hr at 400 deg.

2. Let cool, then cut up and put in food processor and set aside

3. Rinse red lentils and cook in 2 cups of water and set aside

4. Chop tomatoes and juice lemon, set aside

4. Sautee onions & garlic in olive oil

5. Add eggplant, chopped tomatoes, lentils, spices and cook simmer for 20 minutes

6. Garnish with parsley