Heat lentils, broth, and spices (ginger through peppers) in a medium saucepan over medium-high heat. Bring to a simmer and cover partially. (Tilt the lid so some steam can still escape.) Simmer for 25-30 minutes or until vegetable broth is absorbed and lentils are tender. Stir in butter until melted.

While the lentils are simmering, slice eggplant into 1/4" slices. Layer in a colander and generously salt them. Toss to distribute the salt and set aside for 5-7 minutes. Rinse the eggplant and pat dry. Arrange eggplant slices in a single layer on a large cookie sheet (or two!). Brush both sides of the eggplant slices with olive oil and broil for 1-2 minutes. Check on the slices and turn if they are starting to lightly brown. Brush again with olive oil. Repeat until slices are tender and evenly browned. Remove from oven and sprinkle with a bit of salt.

In a small bowl, mix the yogurt dressing ingredients together with a fork. Stir until evenly mixed.

To make the bowls - divide lentils into 4 bowls, top with chopped eggplant slices, spoon yogurt dressing on top and garnish with fresh, chopped parsley, chickpeas, and halved cherry tomatoes.