Roasted Eggplant and Moroccan Spiced Lentils

0 Preheat oven to 425.
1 Slice your eggplant lengthwise and score it in a crosshatch pattern. This gives the salt and heat room to penetrate and transforms the texture.
2 Salt generously and let it rest for 20–30 minutes until you see beads of moisture form on the surface.
3 Use a clean towel or paper towels to blot and press out all that excess moisture—this step is key to avoiding the dreaded sogginess - don't skip it!
4 Heat a cast iron skillet over medium heat, add just a teaspoon of oil (optional), and cook the eggplant cut-side down for 5 minutes until it’s golden and crisped.
5 Flip, sprinkle with cumin, paprika, onion powder and garlic powder. Add the sweet peppers to the skillet surrounding the eggplant and transfer to the oven. Bake for 20–25 minutes until tender and golden.
6 Meanwhile, prepare the lentils by adding the broth, lentils, and spices to a medium saucepan and bringing to a boil over high heat on the stove. Reduce heat to medium low and simmer, with a lid vented and tilted, for about 20 minutes until lentils are tender and liquid is absorbed.
7 Next, prepare the tahini yogurt sauce by combining all ingredients in a small bowl.
8 Remove the veggies from the oven and pluck the stems of the peppers once they're safe to handle. Coarsely chop the peppers.
9 To serve, divide the yogurt sauce between two bowls or plates and top with the eggplant. Divide the lentils between the two bowls and sprinkle with the chopped peppers, fresh dill, pine nuts, apricots, and a sprinkle of flaky sea salt if desired.