Eggplant-Lentil Salad

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1 large eggplant (about 2 pounds)

1/4 cup plus 2 tablespoons peanut oil

2 teaspoons cumin seeds

1/2 teaspoon crushed red pepper

4 garlic cloves, minced

1 cup French green lentils (about 7 ounces)

2 1/2 cups water

Kosher salt

3 tablespoons fresh lemon juice

1/4 cup chopped mint

1/4 cup chopped flat-leaf parsley

Freshly ground black pepper

Warm naan and plain yogurt, for serving

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