Eggplant Meatballs in Coconut Curry Sauce

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Peel and cube the eggplant. Place it on the baking sheet and drizzle with olive oil, salt & pepper. Place in the oven and bake for 30 minutes, flipping halfway. Remove from the oven and allow to cool for a few minutes.
Add the eggplant, lentils, brown rice, garlic, shallot, red curry paste and cilantro to a food processor. Pulse until combined and looks slightly like ground meat. Transfer to a mixing bowl and add the bread crumbs. Stir to combine. Taste and add salt if needed. Place in the fridge for 20 minutes.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Use a cookie scoop to make 15-20 meatballs and place them on the baking sheet. Spray with olive oil and bake for 20-25 minutes, or until browned. Remove from the oven.
Meanwhile, heat the sesame oil in a pan over medium heat. Add the garlic, shallot, bell peppers and ginger powder. Cook for 8 minutes, stirring frequently. Add the curry paste & peanut butter and stir to combine. Pour in the coconut milk and soy sauce.
Add the meatballs to the sauce and simmer for 5 minutes, or until the sauce has thickened. Add the lime juice & cilantro and stir to combine. Serve the meatballs over rice with more cilantro and lime wedges.