Eggplant Lentil Salad

• 1 large eggplant (about 2 lbs)
• 14 cup peanut oil
• 2 tablespoons peanut oil
• 2 teaspoons cumin seeds
• 12 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 1 cup green lentil (about 7 oz)
• 2 12 cups water
• kosher salt
• 3 tablespoons fresh lemon juice
• 14 cup fresh mint leaves, chopped
• 14 cup flat leaf parsley, chopped
• fresh ground black pepper
• na'an bread, for serving
• plain yogurt, for serving

1. Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
2. Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
3. Stir in the lentils and water; season with salt and bring to a boil.
4. Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
5. Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
6. Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine.
7. Serve warm or room temperature with warm na'an and plain yogurt.

eggplant, peanut oil, peanut oil, cumin seeds, red pepper, garlic, green lentil, water, kosher salt, lemon juice, mint, flat leaf parsley, fresh ground black pepper, bread, yogurt

Taken from www.food.com/recipe/eggplant-lentil-salad-477728 (may not work)