Spiced Eggplant and Lentil Stew

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the eggplants into cubes and place them on a baking sheet. Drizzle with half of the olive oil and roast for 25-30 minutes until tender and golden.

3. 3

   While the eggplant is roasting, rinse the lentils under cold water.

4. 4

   In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent.

5. 5

   Add the minced garlic, cumin, turmeric, and cinnamon to the pot. Stir for about 1 minute until fragrant.

6. 6

   Add the rinsed lentils and 4 cups of water to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes until the lentils are tender.

7. 7

   Once the eggplant is roasted, add it to the pot with the lentils. Stir to combine and let it simmer for another 5 minutes.

8. 8

   Season the stew with salt and pepper to taste.

9. 9

   Serve the stew hot, garnished with fresh cilantro.