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Eggplant Lentil Stew with Pomegranate Molasses
Eggplant Lentil Stew with Pomegranate Molasses
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
190 minutes
Hearty vegan Turkish lentil stew with eggplant and tangy pomegranate molasses, a filling and delicious dish!
Ingredients:
  • One 1 1/2-pound globe eggplant (or enough eggplants for 1 1/2 pounds)
  • Salt
  • 1/2 cup brown lentils
  • Water
  • 2/3 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 medium cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
  • 2 tablespoons chopped mint leaves (spearmint)
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup pomegranate molasses
Instructions:
  • Salt the eggplant slices to remove excess moisture. Partially peel the eggplant to create lengthwise stripes, then cut it into 4 slices. Score one side of each slice in a crosshatch pattern. Cut each slice into 3 pieces crosswise and place on a rimmed baking sheet. Allow to stand for 1 hour.
  • In a small saucepan, generously cover the lentils with water and bring to a boil. Simmer over moderate heat until tender, approximately 15 minutes. Drain the cooked lentils.
  • Drizzle 1 tablespoon of olive oil in a small (3-quart) enameled cast-iron Dutch oven or casserole dish, ensuring it is evenly coated.
  • Combine all the vegetables in a bowl: onion, garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper, and 2 teaspoons of salt, tossing gently to mix well.
  • Place a layer of eggplant slices in the pot followed by vegetables and lentils. Clean and dry the eggplant. Start by spreading half of the vegetable mixture in the Dutch oven and layer half of the eggplant on top. Add half of the lentils and half of the remaining vegetables. Continue with the rest of the eggplant, lentils, and vegetables. Pour the remaining olive oil around the sides and over the vegetables, then finish by drizzling with pomegranate molasses.
  • Simmer the stew until the eggplant is very tender, about 1 1/2 hours. Serve hot, warm, or at room temperature.

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