Roasted Eggplant Stuffed with Curried Lentils

1/2 cup chana dal or brown lentils
2 cups vegetable broth or just water
2 medium size Eggplants
! Tbsp Olive Oil plus more for greasing pan
1/2 cup minced yellow Onion
1 clove garlic
1/2 tsp grated ginger
1/4 cup diced mushroom
1/2 tsp salt
1/2 tsp lemon zest
1/2 tsp curry powder or use Garam masala
1/4 tsp ground cinnamon
1/4 tsp turmeric
1/4 tsp cayenne pepper
freshly ground pepper

Bring the lentils and broth to a boil in a pot . Cover and reduce the heat to medium low. Simmer until the lentils are tender to the bite, 30-35 minutes. remove from the heat and let it stand. Don't discard the liquid as lentil will continue absorbing it.

Preheat the oven to 350 F . Grease baking pan.
Halve the Eggplants lengthwise and scoop out some of the flesh, leaving a 1/2~ 3/4 inch "wall". This is very important and be careful while you are scooping out. We are making a container here that will get stuffed. Mince the scooped flesh and set aside. Transfer the eggplants halves to the Prepared baking pan, skin side down. Cover it with moist towel to prevent it from browning.

Heat a skillet over medium-heat. Add in oil , then add the onions, garlic and ginger. Saute, stirring occasionally until onion is golden brown. Add minced eggplant , mushroom, salt ,lemon zest, curry, cinnamon, turmeric and both the peppers. Cook over medium heat until mushroom begin to release some moisture.

Drain the lentils, reserving the liquid, and add lentils to eggplant and mushroom mixture. Add enough of the cooking liquid to moisten the vegetables, then simmer until the liquid is reduced, 8 minutes.
Fill the hollowed eggplant halves with the lentil mixture. Cover with foil and bake for 35 to 40 minutes. Serve with lemon rice.