Indian Eggplant Curry with Rice by feastr

Ingredients

• 1 Eggplant (~ 11.3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)
• 1 Onion, red (~ 3 oz)
• 2 Tomatoes (~ 8.5 oz)
• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 1 tsp Agave syrup
• ¾ cup Vegetable broth
• ½ cup Basmati rice
• 2 ⁠½ Tbsp Red lentils
• 1 tsp Canola oil
• ½ tsp Olive oil
• ¾ tsp Curry powder
• ¾ tsp Garam masala
• Salt
• Black pepper