Turkish Eggplant (Aubergine) Lentil Stew |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp. Ingredients:
1 large eggplant |
1/2 cup lentils |
water |
2/3 cup extra virgin olive oil |
1 onion, chopped |
4 garlic cloves, chopped |
2 tomatoes, chopped |
2 anaheim chilies, seeded and chopped |
2 tablespoons mint leaves |
1 tablespoon tomato paste |
1 pinch crushed red pepper flakes |
1/4 cup pomegranate molasses |
1/2 cup kosher salt |
Directions:
1. Peel eggplant in strips, then cut lengthwise into strips.
2. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
3. Meanwhile, cover lentils with 2 inches of water and bring to a boil.
4. Lower to simmer and cook 15 minutes, drain.
5. In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
6. Rinse the eggplant and dry.
7. In a dutch oven layer half of the onion mixture.
8. Top with a layer of eggplant, and a layer of lentils.
9. Repeat.
10. Pour remaining olive oil around sides and over the top.
11. Drizzle with the pomegranate molasses.
12. Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
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