Directions:
- Peel eggplant in strips, then cut lengthwise into strips.
- Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- Lower to simmer and cook 15 minutes, drain.
- In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- Rinse the eggplant and dry.
- In a dutch oven layer half of the onion mixture.
- Top with a layer of eggplant, and a layer of lentils.
- Repeat.
- Pour remaining olive oil around sides and over the top.
- Drizzle with the pomegranate molasses.
- Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.35 Kcal (1450 kJ) | ||
| Calories from fat | 239.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.6g | 41% | |
|---|---|---|---|
| Sodium | 2127.82mg | 89% | |
| Potassium | 466.88mg | 10% | |
| Total Carbs | 22.56g | 8% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 8.46g | 34% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 31.2mg | 173% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 190.12 Kcal (796 kJ) | ||
| Calories from fat | 131.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 41% | |
|---|---|---|---|
| Sodium | 1168.02mg | 89% | |
| Potassium | 256.29mg | 10% | |
| Total Carbs | 12.38g | 8% | |
| Sugars | 4.3g | 31% | |
| Dietary Fiber | 4.65g | 34% | |
| Protein | 3.04g | 11% | |
| Vitamin C | 5.2mg | 16% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 17.1mg | 173% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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