Roasted Eggplant Curry with Coconut Sambol

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Skill Level	Intermediate

Preparation Time	20 minutes	Total Time	60 minutes
Servings	4	Cost Per Serving	$2.43

3 cups	Eggplant, sliced into 1 inch strips
1	Small Onion, sliced
1/2 tsp each	Ground Cumin and Ground Turmeric
1/4 cup	Curry Leaves (optional)
1	Lime
1 tbsp	Olive Oil
1/2 tsp	Sea Salt and Ground Black Pepper

Coconut Red Lentils

1 cup	Split Red Lentils
1 tbsp	Ginger, grated
2 cloves	Garlic, minced
3 cups	Water or Stock
1/2 cup	Light Coconut Milk
1 tbsp	Olive Oil
1/4 tsp	Sea Salt and Freshly Ground Black Pepper

Coconut Parsley Sambol

1 cup	Coconut, grated (or use dried unsweetened coconut)
1 cup	Parsley, finely chopped
1/4 cup	Red Onion, finely chopped
1 tbsp	Chili Pepper, finely minced (optional)
1 tbsp	Maldive Fish or Fish Sauce (optional)
2 tbsp	Lime Juice
1/4 tsp	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 375 degrees F.
Tear off a large piece of parchment, run it under water and squeeze the paper into a ball to remove extra water. Unravel the paper and lay flat on baking tray.
In the middle of the paper, toss the eggplant and onion in the spices, olive oil, salt and paper. Fold the ends of the paper, roll to seal and place into the oven to bake for 20 minutes.
Carefully unwrap after 20 minutes. Squeeze lime over top, put it back in the oven for another 20 minutes uncovered.
To cook the lentils, in a medium pot over medium heat, add olive oil. Add ginger and garlic, cook for 1 minute. Add lentils stir, add water. Cover and cook for 15 minutes. Remove lid and add coconut milk stir through and remove.
To prepare the sambol, combine all ingredients together in a bowl and mix well.
Add eggplant over top the cooked lentils and serve with the sambol.

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Eggplant, also known as aubergine, is rich in antioxidants anthyocyanins and zeaxanthins, and fibre. It is a versatile vegetable that will take on most flavours and seasonings.
Coconut milk is made from coconut meat and water. It's more like cream than milk and packs in 445 calories and 48 grams of fat (43 grams saturated) per cup. Use "lite" coconut milk instead of traditional coconut milk to trim roughly two-thirds of the fat and calories without sacrificing flavour.
Use low fat cooking methods such as steaming, baking and grilling instead of frying while you're watching your calories. Also, cut back on butter, margarine, mayonnaise and salad dressings because these have a lot of fat and calories. If your appetite is low, then add in these foods sparingly to increase your calories.